Ginataang Tahong Recipe

This recipe is tasty, creamy, and loaded with succulent mussels.

Many tahong recipes are simple yet flavorful, and this is no different. The ingredients to make this recipe is enough to make sure that every bite you take of either the mussels or the thick sauce the seafood are tossed in is bursting with flavor. 

Think of this as the upgraded, creamier recipe after learning how to make the basic tinolang tahong recipe. 

Ginataang Tahong Recipe

Idge Mendiola
This recipe is tasty, creamy, and loaded with succulent mussels.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dishes
Cuisine Filipino
Servings 4


Ginataang Tahong Ingredients

  • 2 tablespoons vegetable oil
  • 1 Small red onion sliced
  • 3 cloves Garlic chopped
  • 1 1-inch piece ginger sliced into strips
  • 1/2 teapoon ground turmeric
  • 1 1/2 cups coconut cream (kakang gata)
  • 1 tablespoon fish sauce (patis)
  • 3 pieces green finger chilies (siling pangsigang) halved
  • 1 kilo green mussels (tahong) Cleaned, beards removed
  • 1 Cup chili leaves (dahon ng sili)
  • Salt to taste
  • ground black pepper to taste


  • Heat oil in a pan or wok over medium-high heat. Saute onion, garlic, and ginger until fragrant.
  • Add turmeric powder and mix. Add coconut cream and simmer over low heat for 5 minutes. 
  • Add fish sauce and chilies, and mix.
  • Add mussels and simmer until cooked and shells open. Discard any shells that don’t open. 
  • Season with salt and pepper. Add dahon ng sili, and stir. Serve immediately. 
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