MANILA, Philippines — Mussels, better known locally as tahong, make a most flavorful soup, except when there is red tide, of course.
They have a natural flavor that comes out when cooked in a pot of water. There is no need to season it too much. You just have to remove the “beard” and you are good to go. Add sotanghon (vermicelli) to the soup with some cut-up vegetables, and you’ve got a delicious soup to go with your freshly cooked rice for lunch — or dinner!
Mussels and Sotanghon Soup with Vegetables
INGREDIENTS:
1/2 kg. stir-fried mussels
1 small pack sotanghon (vermicelli)
2 tbsps. vegetable oil
3 cloves garlic, minced
1/2 pc. onion, sliced
1/2 pc. carrot, julienned
1 small bunch Baguio beans, sliced thinly diagonally
1 small can button mushrooms, sliced
1/4 pc. cabbage, sliced thinly
4 cups water
1 pc. chicken or fish cube
chicken powder or salt to taste
liquid seasoning and pepper to taste
PROCEDURE:
1. Remove the mussel meat from the shell. Discard shells.
2. Soak the sotanghon in water for 30 minutes, or until tender and pliable.
3. Heat oil in stockpot. Sauté garlic and onion in it. Add carrots, Baguio beans, button mushrooms and cabbage. Add mussel meat.
4. Pour in water with the drippings or sauce from stir-frying the mussels. Season with fish cube, additional chicken powder or salt, liquid seasoning and pepper to taste. Let boil.
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