Tinolang Tahong (Mussels in Ginger Soup)

5 from 5 reviews


  • 1kg fresh mussels, washed and cleaned
  • 1 Liter water
  • 1 white onion, chopped
  • 3 cloves garlic, minced
  • 1 inch knob of ginger,sliced
  • 2 tbsp oil
  • 1 cup chili leaves
  • 2 sayote, peeled and cut into pieces
  • fish sauce to taste


  1. In a large pot, sauté ginger,garlic and onions in heated oil until onion becomes translucent.
  2. Add the mussels and sauté for one more minute.
  3. Pour in water. You can add more water if you like more soup.
  4. Bring to a boil and simmer until the shells have opened.
  5. Season wih fish sauce to taste.
  6. Add Sayote slices and simmer for a minute.
  7. Add chili leaves, cover and turn off heat.
  8. Serve hot with steamed rice