TINOLANG TAHONG/MUSSELS IN GINGER BROTH
Prep time: 10 minutes
Cooking time: 10 minutes or less
Yields: serves 2 with steamed rice
4 tbsp cooking oil
1 large onion, peeled and diced
2 knobs ginger thinly sliced.
2 cups green papaya cut into bite size pieces.
5 cloves garlic, minced
a pinch of ground pepper
1 tbsp hot sauce if using
4 cups water or vegetable broth.
1 lb unshelled pre cooked mussels
handful of baby pechay/bokchoy, washed and cleaned.
Pre heat oil for 2 minutes
Add onions and ginger and saute for 2 minutes until caramelized and fragrant.
Add green papaya and cook for a minute until slightly brown.
Add garlic, fish sauce, ground pepper and hot sauce if using.
Add broth, cover and bring to a boil @ 2 minutes.
Uncover and add mussels.
NOTE: I am using unshelled mussels. The mussels i used came frozen and i thawed it first. The packaged stated that they were pre cooked. If you are using raw mussels it may take you longer than 1 minute to cook (maybe 2 minute. Mussels are delicate and can be rubbery if cooked for a long time)
Also add your greens (pechay or bokchoy)
Cover and cook for a minute.
Uncover and serve with steamed rice.