From the recipe collection
Tinutungang Tahong
Mussels cooked in coconut milk with a dark toasted-coconut paste, ginger, chilies, and greens for a smoky Bicol seafood dish.
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 4
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Toast the grated coconut to deep brown, cool, and pound into a coarse paste.
- Steam the mussels with 1/2 cup water just until they open. Strain and reserve the liquid; discard any unopened shells.
- Heat oil and sauté onion, garlic, and ginger until fragrant.
- Add coconut milk, 1 cup strained mussel liquid, toasted-coconut paste, and fish sauce. Simmer gently for 5 minutes.
- Add opened mussels and chilies and toss for 2–3 minutes, only until heated through.
- Add coconut cream and greens and cook until the sauce thickens slightly.
- Taste carefully for salt, remove from the heat, and serve immediately with rice.