Sautéed Mussels

During Holy Week, it has been a Filipino Catholic tradition to refrain from eating meat (pork, chicken, beef and lamb). As an alternative, we just usually eat vegetable or seafood dishes. This can be considered as a way of fasting or staying away from some things (either a certain food, vices or even luxury) to show one’s commitment to sacrifice for repentance and devotion. It has not always been easy. Back when I was a child, we didn’t usually have normal TV programs. We were asked to either participate in church activities such as the Holy Eucharist, procession, or read the Passion of Christ.

Even if I’m not in Asia, I still want to carry out this tradition. So today, I’ve cooked this special dish in commemoration of our tradition. Here’s my recipe for…

Sautéed Mussels (Ginisang Tahong)

Photo 30-3-15 7 01 30 pm

  • 1 medium sized red onion (minced)
  • 4 cloves of garlic (minced)
  • 1 finger of ginger
  • 3 tomatoes
  • 3 tbsp cooking oil
  • 1 kg cleaned and rinsed mussels
  • 3 cups of water
  • salt and pepper to taste

Using your cooking oil, sauté your red onion, garlic, ginger and tomatoes over medium heat. Kindly note that their cuts depend on your preference. For example, if you love to eat ginger, then cut it smaller.

Wait around 4 minutes.

Afterwards, add the cleaned mussels in the pot. Put water as well. You may also add salt and pepper to taste.

Kindly cover the pot and wait until it simmers. Make sure that all shells are open.

After that, voila! It’s ready to eat!

This dish is best served with rice plus vinegar as its condiment.

 

 

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