Sinabawang Tahong

Sinabawang Tahong is a light and refreshing soup with mussels cooked in a ginger-based broth. Prepare your taste buds for a delightful dish that's great for any weather!

Although our local temperatures have been relatively high, above 90 F on most days, I've been preparing soups and stews for our dinner meals. Sometimes nilagang baka, the other day arroz caldo and most times, sinabawang tahong.

There is just something about the simplicity of this mussel soup, with its light, ginger-based broth, that's so refreshing and delicious. With just a few ingredients and a quick 20-minute cooking time, it's an excellent dish to enjoy year-round.

Ingredients notes

• Tahong- the Filipino word for the Asian green mussel. Fresh mussels can be difficult to find or expensive in the US, so I use frozen half-shell mussels.
• Onion, ginger, and garlic- these aromatics are the flavor base of the soup, adding depth.
• Tomatoes- choose ripe Roma tomatoes for a sweet and juicy taste
• Fish sauce- for an umami boost
• Water- add more or less depending on the amount of broth desired
• Salt and pepper- enhance flavor and add a bit of zing 
• Spinach- adds bulk and nutrition. You can also use young chili, ampalaya, or malunggay leaves.

How to clean mussels for cooking

• Inspect the shells for cracks or openings. Tap the mussel gently; if it doesn't open, it's probably dead and needs to be discarded.
• Use a stiff brush to scrub the mussels under cold, running water to remove dirt and barnacles. Use a paring knife to scrape off any hard filaments.
• Soak the mussels in cold water for about 20 minutes to remove dirt or sand, and drain well.
• Pull down the beard or byssus toward the shell's hinge and outward to remove.

How to cook

Sinabawan(g) is a Filipino word that means "with broth added." This mussel soup is similar in ingredients and preparation to another popular Filipino dish, chicken tinola.

1. Saute onions and garlic until aromatic. Add tomatoes and cook until softened.
2. Add fish sauce. Add water and bring to a boil.
3. Add mussels and cook until the shells begin to open. Skim off any scum that floats on top for a clear, sediment-free broth. Season with salt and pepper to taste.
4. Add the spinach leaves. Turn off the heat and cover with a lid, allowing the spinach to cook in the residual heat until just wilted.

How to serve and store

• Serve this mussel soup as a meal starter or a main course with steamed rice and meat, such as salt and pepper pork chops.
• Transfer leftovers to an airtight container and refrigerate for up to 3 days.
• Reheat in a saucepan over medium heat to 165 F.