Tinolang Tahong (Philippine Mussel Soup)

Unlike other mollusks, the mussel admits countless preparations, from simple cooking to elaborate marine stews.

For those who like Asian cuisine and mussels, here is a simple, cheap recipe that, in addition to being easy to make, is prepared in less than half an hour. It comes from the Philippines, an island country where the consumption of fish and shellfish is almost the only source of cheap and healthy protein. In Tagalog the word for the mussel is "tahong".

INGREDIENTS (4 people):

• 400-500 grams (1.1 pounds)  of mussels in the shell, fresh if possible
• 200 grams (7 oz) of spinach
• 2 medium green peppers
• A piece of ginger (about the size of a thumb)
• 1 onion
• 2 cloves of garlic
• Salt
• Ground black pepper
• Oil

We wash the fresh mussels well and open them.

In a large casserole we pour a generous jet of  oil and in it we fry the finely chopped onion over medium heat, the garlic also minced (without the green germ) and the laminated ginger. We let it cook until the onion begins to transparent and then we add the mussels, seasoning.

We count one minute from when we have incorporated the mussels and then we add a liter of filtered or bottled water. Let it cook over medium-high heat for 15 minutes and then add the green pepper cut into strips and let it cook for about 7 or 8 minutes. A few minutes before serving we check the salt and pepper point and rectify if necessary.

If the ginger doesn't seem oriental enough to you, you can add some konbu instead of spinach. Also, if you feel like it, you can include chillies or another type of hot pepper.

An easy dish that combines vegetables and mussels for lovers of Asian cuisine.