Go Back

How to Cook Tinolang Tahong

Prep Time1 hr 10 mins
Cook Time18 mins
Total Time1 hr 28 mins
Course: Seafood Recipe
Cuisine: Filipino
Servings: 3 servings
Author: Manny


  • 1/2 kilo tahong mussels
  • 1 bundle pechay or dahon ng sili
  • 1 inch long ginger julienne
  • 4 cloves garlic minced
  • 1 red onion sliced
  • 1 Tbsp. patis or to taste
  • salt and pepper to taste
  • 1 small green papaya slightly ripe
  • 2 Tbsp. cooking oil
  • water


    How to cook Tinolang Tahong:

    • Clean the mussels well and soak in a salted water (about 1 tsp of salt) in a small basin for about an hour. Drain.
    • Peel the green papaya and cut in halve. Remove the seeds and slice into cube or rectangular pieces.
    • In a medium size wok, heat oil and saute garlic until fragrant. Follow the ginger and onion and saute until the onions are soft.
    • Put the mussels and gently stir cook for 5 minutes or until the shells are opened and the color of the meat turns to orange or white.
    • Next is add the papaya and mix for a while then add the patis, salt and pepper to taste.
    • Pour water just enough to cover the mussels. Cover and bring to a boil, lower heat then simmer for 10 minutes or until the papaya is cooked.
    • Last but not the least, add the pechay or siling labuyo leaves then cover and simmer again for 3 to 4 minutes. Serve hot.