Sinabawang Tahong (mussels In Ginger Broth)

  • Sinabawang Tahong (mussels In Ginger Broth)
Ranked: 78th

Rated 5 out of 5 based on 5 votes


  • 1 kg mussels, washed, cleaned, de-bearded
  • 1 x large onion, finely chopped
  • 2 x cloves garlic finely chopped
  • 3 x cm. ginger, cut into julienne (matchsticks)
  • 300 ml chicken stock or water
  • 2 Tbls rice bran oil
  • 1 tspn fish sauce
  • 1 x long red chilli, sliced for garnish
  • 1/2 cup coriander leaves, for garnish


1. Heat oil in a large saucepan over medium-high heat. Sauté onion for 2 minutes or until translucent. Add garlic and ginger and cook for 1-2 minutes until aromatic. Add the mussels and cook, stirring for about 2 minutes.
2. Add the stock, pepper and fish sauce and bring to a boil stirring occasionally. Simmer and cover with lid for 2-3 minutes or until the mussels begin to open (do not overcook the mussels). Add more stock or water if necessary. Taste and adjust the seasoning with salt. Remove from heat.
3. Transfer to a large serving bowl. Garnish with chilli and coriander. Serve with steamed rice or bread.

My dad used to cook this for us in the Philippines. I couldn’t resist recreating his dish.

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  • Your dish always look good Sarah :)


    by Joyce Tan on 14/02/2014, 06:54
    Joyce Tan
    • Thank you, Joyce. :)


      by Sarah Lewis on 14/02/2014, 13:45
      Sarah Lewis
  • Sarah that looks very delicious.All yours dishes looks very beautiful.I like it


    by ANNA LINHART on 14/02/2014, 14:16
    • Thanks, Anna. This is a very simple dish. It’s really nice and delicious!


      by Sarah Lewis on 14/02/2014, 15:15
      Sarah Lewis
  • Beautiful and yummy! I only had to see the photo to know it was yours! Good luck my friend!!


    by Sandi Sheppard on 01/03/2014, 13:30
    Sandi Sheppard
    • Thank you, Sandi! :)


      by Sarah Lewis on 01/03/2014, 20:57
      Sarah Lewis