Monday, June 18, 2012


  1. 1/4 cup olive oil
  2. 1 clove garlic, crushed
  3. 1 tablespoon chopped parsley
  4. 1 1/2 cups chopped tomatoes
  5. 2 1/2 cups tomato puree
  6. 1/4 cup dry white wine
  7. 24 mussels (tahong), scrubbed and beards removed
  8. 1 tablespoon light cream


1.  In a large saucepan heat oil over medium heat, add garlic, and saute 2 minutes.  Add parsley, tomatoes, tomato puree and wine.  Simmer, uncovered for 15 minutes.

2.  Add mussels (tahong), increase heat to high, cook until shells open.  

3.  Remove mussels from soup, remove mussels from shells and return mussel meat to soup.  Stir in light cream and serve immediately. Good for 4 serving. 

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A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.