Ginisang Tahong(stir-fry New Zealand Mussels)
New Zealand Mussels………..When I was in the Philippines, when you say New Zealand Mussels, An ordinary family might not eat this dish, because in my country, NZ mussels is more expensive than a kilo of beef or might even 3 times the price of a chicken and pork. But since, I am in NZ, this is one of the cheapest and freshest food available in all leading supermarket. I remember one of my first post here in my blog mussels with tomatoes and chillies. And since then, because every dinner in our table is different, this is just my 4th time I will eat mussels again in a span of 10 months. Gosh I missed this dish. Do you eat mussels? If you’re not in New Zealand, have you tried our NZ mussels? Must try………………………Did you know that mussels are high in protein and heart-healthy omega-3 fatty acids, selenium and iodine. They are relatively low in calories and fat and have exceptional nutritional value. Omega-3 are the ‘good oils’ that are beneficial for the heart by helping lower cholesterol. Omega-3 also has anti-inflammatory properties. Selenium is an anti-oxidant compound that fights free radicals in the blood stream. Iodine is essential for natural production of thyroid hormones that contribute to basic metabolism as well as helping your body to efficiently burn calories……
- 2 tbsp olive oil
- 2 cloves garlic
- 1 small red onions
- 1 thumb size ginger crushed and sliced
- 2 pc tomatoes (diced)
- 1 cup water
- 1 kg mussels(cleaned & rubbed)
- pepper to taste
- 1 tbsp fish sauce
- 3 green chillies
- some greens such as kangkong or chillie leaves
- heat sauce pan with olive oil, saute garlic, onion, ginger & tomatoes for 2-3 mins.
- Add mussels and cover with a lid and simmer for 3-5 mins or until they are opened.
- add water, seasoned with salt & pepper, chillies and some greens.
- Serve hot!!!