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3 from 3 votes

Spicy Tahong

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 to 6 Servings


  • 2 pounds mussels shelled and drained well
  • 4 tablespoons olive oil
  • 1 head garlic peeled and minced
  • 6 to 7 Thai chili peppers stemmed and minced
  • 1 small onion peeled and sliced thinly
  • 1 small bell pepper cored, seeded and cut into thin strips
  • 1/4 cup tomato sauce
  • 2 tablespoons dry sherry or Chinese cooking wine
  • salt and pepper to taste


  • 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.


Garlic burns fast. Make sure oil is warm and not hot when sauteing garlic so it will infuse its flavors into the oil without burning.