Spicy Tahong

3 from 3 votes

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 Time15

Cook Time15

Total Time30

Course: Appetizer, main dish

Cuisine: Filipino

Servings: servings

Calories: 262kcal

Author: Lalaine Manalo

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
¼ cup tomato sauce
2 tablespoons dry sherry
salt and pepper to taste

US Customary - Metric

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.

Video

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.

Nutrition