Tahong - (Mussel And Ginger Soup)

By á-170456

Ingredients

• 3 tablespoons olive oil
• 1 onion sliced
• 4 garlic cloves chopped
• 1 piece fresh ginger - (3" long) peeled, sliced
• 2 tablespoons patis or other fish sauce see * Note
• 2 large tomatoes chopped
• 3 pounds mussels scrubbed, debearded
• 4 cups water
• 1/2 cup dry white wine
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

* Note: Patis (Filipino fish sauce). This amber-colored sauce made from salted and fermented fish is similar to Thailand's nam pla and Vietnam's nuoc nam, but saltier than both. Patis is used in cooking or as a condiment.

Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the onion, garlic and ginger, and saute until the onion is translucent. Add the fish sauce and chopped tomatoes, and saute until the tomatoes begin to soften, about 2 minutes.

Add the mussels, water and wine. Cover and simmer until the mussels open, about 10 minutes. Season to taste with pepper. Serve hot.

This recipe yields 4 servings.

Nutritional Analysis Per Serving: 455 calories; 42 g protein; 23 g carbohydrate; 18 g fat (3 g saturated); 96 mg cholesterol; 1,526 mg sodium; 2 g fiber.