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.