How to Cook Kalderetang Tahong (Mussels Caldereta)
Kalderetang tahong is a quick and flavorful Filipino seafood stew made with tender mussels simmered in a rich tomato-based caldereta sauce with potatoes, bell peppers, and green peas.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Seafood Recipe
Cuisine: Filipino Recipe
Keyword: kalderetang tahong, mussels caldereta
Servings: 4 servings
Calories: 300kcal
Author: Manny
- 3/4 kilo tahong boiled and shells removed (reserve 1/2 cup broth)
- 150 gms potatoes cut into chunks
- 1 pouch 200g Mechado or Caldereta Sauce
- 1/2 cup cooked or frozen green peas
- 2 pcs small bell peppers cut into strips
- Iodized salt to taste
How to cook Calderetang Tahong
Boil the tahong for 5 minutes. Remove the shells.
Simmer potatoes in tahong broth for 5 minutes or until tender.
Add tahong meat, 1/3 teaspoon iodized salt or 1 teaspoon rock salt and mechado or caldereta sauce mix.
Simmer for 10 minutes. Add green peas and bell pepper. Allow to simmer for a minute then serve.
Clean the Tahong Thoroughly Before Cooking
Always wash the tahong well under running water to remove mud, sand, and dirt stuck on the shells. Pull off the beard-like fibers because these can give the dish a gritty texture if left attached. Discard mussels with cracked shells or shells that stay open after tapping since they may no longer be fresh.
Avoid Overcooking the Mussels
Tahong cooks very quickly, so boiling them for around five minutes is usually enough. Overcooked mussels become rubbery and shrink, which affects the texture of the kalderetang tahong. Once the shells open, remove the meat promptly and add it back to the sauce only during the final simmer.
Use the Tahong Broth for Extra Flavor
Do not throw away the liquid used to boil the mussels because it contains natural seafood flavor that makes the sauce richer. Simmering the potatoes in this broth allows them to absorb the savory taste while helping thicken the sauce naturally. If the caldereta sauce becomes too thick later on, adding a little reserved broth works better than plain water. 