Spicy Tahong
Spicy Tahong is super easy to make yet delivers big flavors. Serve it as an appetizer or main dish the whole family will love!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds mussels
- 4 tablespoons olive oil
- 1 head garlic, peeled and minced
- 6 Thai chili peppers, stemmed and minced
- 1 onion, peeled and sliced thinly
- 1 bell pepper, cored, seeded, and cut into thin strips
- 1/4 cup tomato sauce
- 2 tablespoons dry sherry
- salt and pepper to taste
Instructions
- 1
Soak the mussels in a bowl of cold water for about 30 minutes. Rinse and drain well. Pull the beard and byssus from the shell to remove.
- 2
Place in a pot with enough water to cover. Bring to a boil just until the shells begin to open.
- 3
Completely pry open the shells and using a small knife, cut the rubbery muscle which holds the mussel on the shell. Discard shells and set aside the meat.
- 4
In a wide pan over medium heat, warm olive oil. Add garlic and chili peppers and cook, stirring regularly, for about 1 to 2 minutes or until fragrant.
- 5
Increase the heat to high. Add onions and bell pepper and cook, stirring regularly, for about 1 minute or until tender yet crisp.
- 6
Add mussels and continue to cook for about 3 to 5 minutes.
- 7
Add tomato sauce and wine. Continue to cook for about 4 to 5 minutes, stirring regularly. Season with salt and pepper to taste.