Sinabawang Tahong

Ingredients

• 1 tablespoon oil
• 1 onion, peeled and sliced thinly
• 2 cloves garlic, peeled and minced
• 1 thumb size ginger, peeled and julienned
• 1 large tomato, chopped
• 2 tablespoons fish sauce
• 4 cups water
• 2 pounds half-shell frozen mussels, thawed
• salt and pepper
• 1 bunch fresh spinach, stems trimmed

Steps

1. 1

   In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.

2. 2

   Add tomatoes and cook, mashing tomatoes with the back of the spoon, until softened and release juices.

3. 3

   Add fish sauce and cook for about 30 to 40 seconds.

4. 4

   Add water and bring to a boil. Add mussels and cook, skimming scum that floats on top, for about 3 to 5 minutes.

5. 5

   Season with salt and pepper to taste.

6. 6

   Add spinach. Turn off and allow spinach to cook in residual steam. Serve hot.