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After cleaning your mussels (tahong), place it in a stockpot and about 1 cup of the coconut in the pot with the mussels and place on low to medium heat for about 10 minutes or until you see all the shells open. Once all shells are open it means it is cooked, so you can take it off from the heat. Strain the shells from the coconut water mixed with tahong broth and set both aside.
Use the same stockpot and place it back on medium heat. Pour oil and then sauté garlic, onions, ginger, and lemongrass for about 5 minutes before adding the coconut water plus the water from the cooked tahong.
Simmer broth for about 5-10 minutes before adding the sliced coconut meat and papaya and the fish sauce red bell pepper, and dahon nang sili. Let simmer for 5 more minutes before taking off from the heat.
Serve while hot.
Ingredients
Directions
After cleaning your mussels (tahong), place it in a stockpot and about 1 cup of the coconut in the pot with the mussels and place on low to medium heat for about 10 minutes or until you see all the shells open. Once all shells are open it means it is cooked, so you can take it off from the heat. Strain the shells from the coconut water mixed with tahong broth and set both aside.
Use the same stockpot and place it back on medium heat. Pour oil and then sauté garlic, onions, ginger, and lemongrass for about 5 minutes before adding the coconut water plus the water from the cooked tahong.
Simmer broth for about 5-10 minutes before adding the sliced coconut meat and papaya and the fish sauce red bell pepper, and dahon nang sili. Let simmer for 5 more minutes before taking off from the heat.
Serve while hot.
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