Name: Spicy Tahong
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 pounds mussels; 4 tablespoons olive oil; 1 head garlic, peeled and minced; 6 Thai chili peppers, stemmed and minced; 1 onion, peeled and sliced thinly; 1 bell pepper, cored, seeded, and cut into thin strips; 1/4 cup tomato sauce; 2 tablespoons dry sherry; salt and pepper to taste

Get ready to rock your tastebuds! This spicy tahong is full of bold flavors that are sure to hit the spot. Delicious as an appetizer or main dish!

Spicy Tahong on a serving plate — Spicy Tahong

Table Of Contents

1 What you’ll need
2 How to shell mussels
3 How to prepare the mussels
4 Cooking tips
5 How to serve and store
6 More seafood appetizer recipes
7 Spicy Tahong

One of the many influences of Spanish colonization in our Filipino cuisine is gambas al ajillo. A popular Spanish tapa, this dish with sweet, juicy shrimp cooked in copious amounts of garlic and chili peppers is also commonly served as “pulutan” or appetizers at our social gatherings and bar scenes.

mussels, garlic, onion, chili peppers, olive oil, tomato sauce

This spicy tahong is a spin-off of my favorite Filipino-style spicy gambas recipe, using shelled mussels in place of the more expensive prawns. The recipe is super flexible, you can also substitute squid or bay scallops!

What you’ll need

Mussels– I buy already shucked mussels from the Asian supermarket in our area which makes this recipe super easy. Check the instructions below on how to shell them yourself.
Olive oil– you can use a combinationof butter and olive oil for creamininess
Garlic– skip the powder kind! Fresh is best.
Tomato Sauce
Dry sherry– if unavailable, you can substitute white or shaoxing wine. For non-alcoholic options, you can swap one tablespoon red wine vinegar or apple cider per 1/4 cup of sherry.
Bell peppers– use a combination of red and green for color
Chili peppers– use more or less depending on desired level of heat

How to shell mussels

How to prepare the mussels

Soak the mussels in a bowl of cold water for about 30 minutes. Rinse and drain well.
Pull the beard and byssus from the shell to remove.
Place in a pot with enough water to cover. Bring to a boil just until the shells begin to open.
Completely pry open the shells and using a small knife, cut the rubbery muscle which holds the mussel on the shell.
Discard shells and set aside the meat.

Cooking tips

To keep from toughening, precook the mussels just until the shells begin to open. They will continue to cook in the sauce.
Cook the garlic in warm (not hot) oil to draw out maximum flavor as it gently browns. Once the oil is infused with flavor and the garlic is lightly brown, crank up the heat to high before adding the rest of the ingredients.

How to serve and store

Sizzling tahong is the perfect appetizer accompaniment to party drinks and is equally wonderful as a main dish paired with steamed rice. Or enjoy with a crusty bread loaf to sop up the garlicky pan juices.
Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.
Reheat in the microwave or in a saucepan over medium heat until completely heated through.

More seafood appetizer recipes

Baked Tahong with Sweet Chili-Mayo Topping

Baked Cheese Shrimp

Crispy Fried Calamari

Coconut Shrimp

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

3 from 3 votes

Spicy Tahong

Spicy Tahong is super easy to make yet delivers big flavors. Serve it as an appetizer or main dish the whole family will love!

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Author: Lalaine Manalo

Course: Appetizer, main dish

4 servings

Ingredients

2 pounds mussels
4 tablespoons olive oil
1 head garlic, peeled and minced
6 Thai chili peppers, stemmed and minced
1 onion, peeled and sliced thinly
1 bell pepper, cored, seeded, and cut into thin strips
1/4 cup tomato sauce
2 tablespoons dry sherry
salt and pepper to taste

Instructions

Soak the mussels in a bowl of cold water for about 30 minutes. Rinse and drain well. Pull the beard and byssus from the shell to remove.
Place in a pot with enough water to cover. Bring to a boil just until the shells begin to open.
Completely pry open the shells and using a small knife, cut the rubbery muscle which holds the mussel on the shell. Discard shells and set aside the meat.
In a wide pan over medium heat, warm olive oil. Add garlic and chili peppers and cook, stirring regularly, for about 1 to 2 minutes or until fragrant.
Increase the heat to high. Add onions and bell pepper and cook, stirring regularly, for about 1 minute or until tender yet crisp.
Add mussels and continue to cook for about 3 to 5 minutes.
Add tomato sauce and wine. Continue to cook for about 4 to 5 minutes, stirring regularly. Season with salt and pepper to taste.

Notes

Cook the garlic in warm (not hot) oil to draw out maximum flavor as it gently browns. Once the oil is infused with flavor and the garlic is lightly brown, crank up the heat to high before adding the rest of the ingredients.

Video

Nutrition Information

Calories: 262kcal, Carbohydrates: 12g, Protein: 15g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 32mg, Sodium: 408mg, Potassium: 557mg, Fiber: 1g, Sugar: 3g, Vitamin A: 416IU, Vitamin C: 49mg, Calcium: 56mg, Iron: 5mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”