Tinolang Tahong (Mussel Ginger Soup)

Method

1. Clean the mussels thoroughly under running water, discarding any that are cracked or stay open when tapped.
2. In a pot, heat the oil over medium heat. Sauté the ginger until aromatic, then add the garlic and onion and cook until the onion is soft. Add the chopped tomato if using and cook until it breaks down.
3. Pour in the water and add the fish sauce. Bring to a boil and simmer for about 5 minutes.
4. Add the mussels to the pot, cover and cook for 3–5 minutes, just until the shells open. Discard any that remain closed.
5. If using sayote, add it at the same time as the mussels or a few minutes earlier and cook until just tender.
6. Add the chilli leaves or malunggay and the green chillies if using. Simmer 1–2 minutes until the leaves are wilted.
7. Taste the broth and adjust seasoning with more fish sauce, salt and a little pepper. Serve immediately with rice.