Adobong Tahong (Mussels In Tangy Sauce) Recipe

Adobong Tahong (Mussels In Tangy Sauce) Recipe


  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon annatto powder
  • 4 large garlic cloves, finely chopped
  • half of medium size white onion, chopped
  • 3-4 tablespoons fish sauce (patis)
  • 1 box of Frozen New Zealand Mussels, thawed (about 2 lbs.)
  • 1/3 cup white vinegar
  • 1 bayleaf
  • 2 teaspoon freshly ground black pepper
  • Salt to taste
  • sliced cilantro for garnishing


  1. In a large wok heat olive oil and annatto powder while stirring continuously. When oil is hot enough saute garlic until it becomes golden, about 2-3 minutes. Add onions and season with fish sauce (patis).
  2. Toss in the mussels and continue to saute for about a minute. Stir in the white vinegar, bay leaf and black pepper. Let it simmer for 5 minutes uncovered. Season with salt and stir. Transfer into a serving platter and garnish with chopped cilantro.


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