Tahong (In Tagalog) or Mussels is a popular seafood in the Philippines due to the fact that it is very nutritious at the same time it is very affordable less than $2.00 a kilo at the time of this post. It is also quick to prepare as these shellfish cooks really fast so making dinner using this molluscs can save you lots of time.
Filipinos enjoy this but we only have a limited number of recipes in our cuisine and the most common ones or might be the only ones are Tinolang Tahong (Mussel and Ginger Soup) and Baked Tahong (Baked Mussels topped with Cheese), hence since then I am in the hunt for new recipes and introduce them here so Filipinos can have different alternative ways to prepare them. So far I have several recipes that I think the Filipino palate will enjoy like this Stir Fried Mussels with Black Bean and Chilli Sauce, Mussel Fritters and Butter Garlic Mussels. Today I will also add to that collection this Crispy Tahong, a simple deep fried mussels that you can enjoy with beer or even as a viand with rice.
- 1 kg mussels (large green lipped variant like NZ Mussels)
- 1 cup flour
- ½ cup cornstarch
- ¼ tsp cayenne pepper
- 6 cloves garlic, minced
- freshly ground black pepper
- Place mussels in a pot with ¼ cup of water, cover and cook until shells open. Set aside covered.
- In a bowl combine flour, cornstarch, cayenne, salt and freshly ground black pepper.
- Pry open mussels and discard the shells. Place mussel meat in bowl together with garlic.
- Dredge mussels in flour mixture to coat.
- Heat wok filled with oil for deep frying then deep fry mussels for 2 minutes or until golden brown, remove from wok set aside let the oil drain then serve.