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Adobong Tahong (Filipino Mussels Adobo)

Adobong Tahong (Filipino Mussels Adobo)

Adobong Tahong is a classic Filipino seafood dish that features fresh mussels gently simmered in a savory-sour sauce of soy sauce, vinegar, garlic, and aromatics. A coastal adaptation of the Philippines' national dish, adobo, this version replaces traditional meats with tender mussels while maintaining the signature tangy-umami flavor profile that defines Filipino adobo cooking. This quick-cooking dish showcases the natural brininess of mussels while infusing them with bold, well-balanced flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Filipino
Servings 4
Calories 185 kcal
Difficulty Easy

Equipment

  • Large pot or deep pan (kaldero) For cooking the mussels with enough space to stir
  • Wooden spoon (sandok na kahoy) For gentle stirring without breaking the mussels
  • Sharp knife (matalim na kutsilyo) For cleaning mussels and chopping garlic
  • Measuring spoons (panukat) For accurate ingredient portions
  • Strainer [Salaan] For cleaning the mussels
  • Garlic press (pangdikdik ng bawang) Optional, for crushing garlic
  • Small bowl (mangkok) For preparing the sauce mixture

Ingredients
 

  • 1 kg mussels tahong, cleaned and shells removed
  • 8 cloves garlic bawang, crushed and divided
  • 4 tablespoons soy sauce toyo
  • 3 tablespoons white vinegar suka
  • 4 pieces dried bay leaves dahon ng laurel
  • 1 tablespoon whole peppercorns pamintang buo
  • 3 tablespoons toasted garlic
  • 3 tablespoons cooking oil mantika
  • Salt asin to taste

Instructions
 

  • Start by thoroughly cleaning the mussels under cold running water. Remove any beards or debris, and discard any mussels that are already open or damaged. Crush the garlic cloves and set aside half for cooking and half for garnish.
  • Heat cooking oil in a large pot over medium heat. Add the crushed garlic and whole peppercorns, cooking until the garlic turns light golden brown, about 2-3 minutes.
  • Add the cleaned mussels to the pot and stir gently for 2 minutes, letting them begin to release their flavors. Add the bay leaves, soy sauce, and half of the toasted garlic. Bring everything to a boil.
  • Once boiling, reduce the heat to medium-low and let it simmer for 5-7 minutes. The mussels should be opening up and cooking through at this point.
  • Pour in the vinegar but do not stir right away - let it come back to a boil first. This helps develop the proper adobo flavor. Once boiling, gently stir and cook for another 3 minutes.
  • Taste and add salt if needed. The mussels should now be fully cooked and tender. If using mussels in shells, they should all be open by now - discard any that remained closed.
  • Transfer everything to a serving dish and top with the remaining toasted garlic. Serve hot with steamed rice, with calamansi or lemon on the side if desired. The sauce should be perfect for spooning over rice.

Tips from Lola's Kitchen

Adobong Tahong (Filipino Mussels Adobo)
  • Always clean mussels just before cooking, not hours ahead
  • When adding vinegar, let it boil first before stirring to achieve the best adobo flavor
  • Use Filipino cane vinegar (sukang maasim) for authentic taste
  • Save the mussel liquid after cleaning to add more seafood flavor to the dish
  • Toast garlic until golden brown, not dark brown, to avoid bitter taste
 

Traditional Serving Suggestions

  • Steamed white rice (kanin)
  • Fresh calamansi on the side
  • Spicy vinegar (suka at sili)
  • Crushed garlic and chili in vinegar
  • Fresh tomato and onion ensalada
 

Troubleshooting

  • Mussels too tough: Reduce cooking time; they should be just opened
  • Sauce too salty: Add a splash of water or calamansi juice
  • Sauce too sour: Balance with a pinch of sugar
  • Mussels not opening: Discard unopened mussels after cooking
  • Sauce too thin: Simmer for additional 2-3 minutes uncovered
 

Ingredient Alternatives

  • Soy sauce → Liquid aminos or coconut aminos
  • White vinegar → Apple cider vinegar or cane vinegar
  • Fresh mussels → Frozen mussels (thawed)
  • Bay leaves → ¼ teaspoon bay leaf powder
  • Whole peppercorns → Ground black pepper (1 teaspoon)
 

Storage & Reheating

  • Refrigeration: Store in an airtight container for up to 2 days
  • Freezing: Not recommended as mussels become tough
  • Reheating:
    • Stovetop: Low heat with a splash of water
    • Microwave: 1-2 minutes, covered with a damp paper towel
 

Variations

  1. Spicy Adobong Tahong: Add 2-3 Thai chilies or chili flakes
  2. Creamy Adobong Tahong: Add ½ cup coconut milk at the end
  3. Ginger Adobong Tahong: Add 2 tablespoons julienned ginger
  4. Mixed Seafood Adobo: Combine with shrimp or squid
  5. Adobong Tahong sa Gata: Cook in coconut milk instead of water
 

FAQs

Q: Can I use mussels with shells on? A: Yes, just ensure they're properly cleaned and increase cooking time by 2-3 minutes.
Q: How do I know if mussels are fresh? A: Fresh mussels should be tightly closed or close when tapped. They should smell like the ocean, not fishy.
Q: Can I make this dish ahead? A: Best served fresh, but can be made up to 4 hours ahead and reheated gently.
Q: What's the best vinegar to use? A: Filipino cane vinegar is traditional, but white vinegar or apple cider vinegar work well too.
Q: How spicy is this dish? A: The basic recipe isn't spicy, but you can add chilies or chili flakes to taste.
 
Adobong Tahong (Filipino Mussels Adobo)
Adobong Tahong (Filipino Mussels Adobo)

Nutrition

Calories: 185kcalCarbohydrates: 9gProtein: 16gFat: 54gSaturated Fat: 6gPolyunsaturated Fat: 15gMonounsaturated Fat: 29gTrans Fat: 0.2gCholesterol: 32mgSodium: 1080mgPotassium: 2036mgFiber: 5gSugar: 2gVitamin A: 1120IUVitamin C: 50mgCalcium: 271mgIron: 5mg
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