Ginisang Tahong at Sayote (Sauteed Mussels with Chayote)
GinisangTahong at Sayote is a light and flavorful Filipino dish made with sautéedmussels, chayote, and aromatics—perfect for a healthy, everyday ulam with rice.
Ingredients
- 1 tbsp cooking oil
- 1 tbsp butter
- 1 thumb-sized piece of ginger julienned
- 4 cloves garlic minced
- 1 medium onion chopped
- 1 medium tomato chopped
- 1 tsp salt
- 1 tsp ground black pepper
- 2 pcs chayote sayote, peeled and sliced
- 2 pcs serrano or green chili peppers
- 2 cups water
- 2 lbs mussels tahong, cleaned
- 1 tbsp fish sauce patis
- A handful of malunggay leaves
- Optional garnish: chopped cilantro or green onion
Dipping Sauce
- Fish sauce patis
- Sliced chili siling labuyo or siling haba
- Lemon or calamansi juice
- Mix all ingredients in a small bowl and adjust to taste.
Instructions
- Sauté Aromatics:
- In a large pot, heat 1 tbsp oil and 1 tbsp butter over medium heat. Sauté ginger, garlic, onion, and tomato until soft and fragrant.
- Season & Simmer:
- Add salt, pepper, chayote, and green peppers. Pour in 2 cups water, cover, and let it boil for 3 minutes.
- Add Mussels:
- Add the tahong and fish sauce. Stir gently, cover, and boil again for 2–3 minutes or until the mussels open.
- Finish Off:
- Add malunggay leaves and optional cilantro or green onions. Simmer for 1 more minute, then remove from heat.
- Serve Hot:
- Ladle into a bowl and serve with rice and the dipping sauce on the side.