Tortang Tahong made of mussels, tomatoes, and fluffy eggs is a simple dish that’s hearty and tasty. This seafood omelet is delicious served with steamed rice and your favorite dipping sauce.
Mussels are one of my favorite seafood, so I am always on the lookout for new ways to enjoy them. I have a few delicious recipes with this shellfish as the star ingredient such as crispy tahong, cheesy baked mussels, and mussels cooked a la gambas, and I am excited to add this omelet to the list.
This tortang tahong is a smorgasbord of mussel meat, shallots, spring onions, and tomatoes flavored with oyster sauce and then enveloped in fluffy eggs. I had a sizable wedge of it paired with steamed and banana ketchup dipping sauce for lunch and oh, yum! It’s such a simple dish to make but tasty and filling.
The omelet is delicious with rice, of course, but I’ve been known to stuff it between warm loaves of pandesal or sliced bread with a generous slathering of mayo. It sounds like a weird combination but worth a try 🙂
This torta is a simple meal you can pull together in minutes. I use already cooked, shucked mussels from Asian supermarkets, which makes the whole prep quicker and easier. If you’re using fresh shell-on mussels, check out the steps below.
How to Clean and Cook Mussels
- In a bowl of cold water, soak the mussels for about 20 minutes to rid of any dirt or sand. Drain well.
- Under cold, running water, scrub the shells with a kitchen brush and scrape off any hard filaments with a paring knife.
- Remove the beard or byssus by pulling down toward the hinge of the shell and outward. For any opened mussels, gently your finger and wait for it to close up; if the shell doesn’t close after tapping, throw away.
- In a large pot over medium heat, bring about 1 cup chicken broth or 1/2 cup water and dry wine to a boil. Add 1 1/2 to 2 pounds mussels and cover.
- Lower heat to medium and cook, occasionally stirring for about 3 to 6 minutes or until the mussels open wide. With a slotted spoon, remove the mussels from the pot and discard any unopened shells.
- Using a fork or a paring knife, gently pry the mussel meat from the shell and use in the recipe as directed.
- 6 eggs
- salt and pepper to taste
- 2 tablespoons canola oil
- 2 shallots, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 large Roma tomatoes, chopped
- 1 cup mussel meat, cooked and removed from shell
- 2 tablespoons oyster sauce
- 1/4 cup green onions, chopped
- In a bowl, combine eggs and salt and pepper to taste. Beat eggs until frothy. Set aside.
- In a skillet over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add tomatoes and continue to cook, stirring occasionally, until softened.
- Add mussels and cook for about 1 to 2 minutes.
- Add oyster sauce and stir to combine.
- Add beaten eggs, swirling pan to fully disperse over mussels.
- Sprinkle green onions on top.
- Cook for about 2 to 3 minutes or until eggs begin to set at the edges but still wet in the middle.
- Transfer pan to a 375 F oven. Continue to cook for about 8 to 10 minutes or until eggs are completely set.
- Remove from heat and cut into wedges to serve.