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You are here: Home / Shellfish Recipes / Suwam na Tahong (Stewed Mussels with Papaya)

Suwam na Tahong (Stewed Mussels with Papaya)

June 14, 2015 by Manny Leave a Comment

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There is a big similarity between suwam na tahong and tinolang tahong because they used unripe papaya for the vegetable and it is also a soup. As much as possible, make sure that the mussels are fresh and alive because they smell awful and unhealthy to eat when shellfish are dead. Beware also of the red tide. But don’t worry it doesn’t occur often and you will hear the news. You might wonder what is the rice water? you can get it by washing the rice but throw away the first rice washing. Then save the second and third for this recipe.

To cook suwam na tahong; Saute garlic until brown. Set aside. Saute ginger until brown then add the onions and saute until soft. Add in patis and stir for 3 minutes then add the rice water and papaya. Cover and bring to a boil. When papaya is half done, season with MSG, salt and pepper then add the mussels. Boil until the shell open up. Lastly add the pepper leaves. To see the complete recipe, continue reading.

 

Suwam na Tahong
Print Recipe

How to Cook Suwam na Tahong (Stewed Mussels with Papaya)

Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Seafood Recipe
Cuisine: Filipino
Servings: 3 servings
Author: Manny

Ingredients

  • 1 kilo fresh large tahong mussels
  • 1 large onion sliced
  • 2 cups diced unripe papaya
  • 4 cloves garlic minced
  • 2 Tbsp. ginger strips
  • 2 Tbsp. patis
  • 1 tsp. MSG or granulated seasoning
  • 4 cups rice water
  • 2 Tbsp. cooking oil
  • chili pepper leaves dahon ng sili
  • salt to taste

    Instructions

    How to cook Suwam na Tahong:

    • To clean the mussels, put them on a basin with water just enough to cover the shells. Put a teaspoon of salt. Leave them for at least an hour to expel the dirt and grime. After an hour, wash and drain and set aside.
    • Saute garlic until brown. Set aside. Saute ginger until brown then add the onions and saute until soft.
    • Add in patis and stir for 3 minutes then add the rice water and papaya. Cover and bring to a boil.
    • When papaya is half done, season with MSG, salt and pepper then add the mussels.
    • Boil until the shell open up. Lastly add the pepper leaves. Serve hot.

     

    Suwam na Tahong

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    Filed Under: Shellfish Recipes Tagged With: mussels, papaya, stewed mussels, suwam na tahong

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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