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Spicy Tahong

Spicy Tahong

Get ready to rock your tastebuds! This spicy tahong is full of bold flavors that are sure to hit the spot. Delicious as an appetizer or main dish!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 2 lb mussels
  • 4 tbsp olive oil
  • 1 head garlic, peeled and minced
  • 6 piece Thai chili peppers, stemmed and minced
  • 1 onion, peeled and sliced thinly
  • 1 bell pepper, cored, seeded, and cut into thin strips
  • 0.25 cup tomato sauce
  • 2 tbsp dry sherry
  • 0 salt and pepper to taste

Instructions

  1. Soak the mussels in a bowl of cold water for about 30 minutes. Rinse and Drain it well. Pull the beard and byssus from the shell to remove.

  2. Place in a pot with enough water to cover. Get it boiling just until the shells begin to open.

  3. Completely pry open the shells and using a small knife, cut the rubbery muscle which holds the mussel on the shell. Discard shells and set aside the meat.

  4. Set a large pan on medium heat, warm olive oil. Add garlic and chili peppers and cook, stirring them around, for about 1 to 2 minutes or until fragrant.

  5. Increase the heat to high. Add onions and bell pepper and cook, stirring them around, for about 1 minute or until tender yet crisp.

  6. Mix in mussels and Keep cooking for about 3 to 5 minutes.

  7. Add tomato sauce and wine. Keep cooking for about 4 to 5 minutes, stirring them around. Season it with salt and pepper until it suits your preference.