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Adobong Tahong (Mussels Adobo)

Adobong Tahong (Mussels Adobo)

Fresh mussels are quickly simmered in a savory broth of soy sauce, white vinegar, crushed garlic, dried bay leaves, and whole peppercorns until they open wide and absorb the tangy, briny flavors of the classic adobo marinade.

Prep: 5 min Cook: 15 min

Ingredients

  • 1 large b. Mussels (cleaned and shell removed)
  • 3 clove garlic (crushed)
  • 3 tbsp soy sauce
  • 2 tbsp white vinegar
  • 4 piece dried bay leaves
  • 1.5 tbsp whole peppercorn
  • 2 tbsp toasted garlic ()
  • 2 tbsp oil
  • Salt to taste

Instructions

  1. Heat the cooking oil in a cooking pot.

  2. Put-in the crushed garlic and whole peppercorn. Cook until the garlic turns light brown.

  3. Add the mussels. Stir and cook for 2 minutes.

  4. Put-in the bay leaves, add the soy sauce, and 1 tablespoon of toasted garlic. Let it boil. Simmer for 5 to 7 minutes.

  5. Pour-in the vinegar. Let the liquid reboil. Stir and then cook for 3 minutes.

  6. Add salt to taste. Transfer to a serving plate.

  7. Top with the remaining toasted garlic. Serve.