Adobong Tahong (Filipino Mussels Adobo)
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
185 kcal
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Course
Main Course
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Cuisine
Filipino
Adobong Tahong (Filipino Mussels Adobo)
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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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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
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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.
Notes
- 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
Nutrition Information
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Calories
185kcal
(9%)
Carbohydrates
9g
(3%)
Protein
16g
(32%)
Fat
54g
(83%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
15g
Monounsaturated Fat
29g
Trans Fat
0.2g
Cholesterol
32mg
(11%)
Sodium
1080mg
(45%)
Potassium
2036mg
(58%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
1120IU
(22%)
Vitamin C
50mg
(56%)
Calcium
271mg
(27%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 16g | 32% |
| Fat | 54g | 83% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 1080mg | 45% |
| Potassium | 2036mg | 43% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 1120IU | 22% |
| Vitamin C | 50mg | 56% |
| Calcium | 271mg | 27% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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