Adobong Tahong is a mouthwatering Filipino seafood dish that showcases the beloved flavors of traditional adobo in a deliciously briny twist. This recipe features fresh mussels (tahong) simmered in the classic Filipino adobo mixture of vinegar, soy sauce, garlic, bay leaves, and peppercorns, creating a savory, tangy, and slightly sweet sauce that pairs perfectly with steamed rice.
✔ Quick & Easy – Ready in under 30 minutes with simple ingredients!
✔ Budget-Friendly – Mussels are affordable yet packed with flavor.
✔ Healthier Option – A nutritious alternative to pork or chicken adobo, rich in protein and minerals.
✔ Versatile – Adjust the tanginess (add more vinegar) or sweetness (a pinch of sugar) to suit your taste.
🍚 Best with rice – The adobo sauce is irresistible when drizzled over hot rice.
🌶 Add a kick – Toss in chili peppers for a spicy version.
🍋 Brighten it up – Squeeze calamansi or lemon before serving for a fresh zing.
Try this Adobong Tahong recipe today—it’s a guaranteed family favorite!
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Adobong tahong recipe is a Filipino seafood recipe that is delicious and goes well with warm, steaming rice. Like the traditional Filipino adobo, this recipe is prepared in the same manner as the adobo method. This seafood adobo dish is a great substitute for pork and chicken meat and is an ideal recipe to prepare at home to serve for lunch. I really like this recipe because the ingredients are inexpensive and very easy to prepare.
Clean the mussels and wash them thoroughly, then drain the water and put them in a pot.
Put the pot's lid on and allow it to boil until the shells open.
Meanwhile, peel and mince the onions and garlic. Then finely chop the red chilies, if using.
Turn the heat off. Drain the mussels and rinse them in cold water.
Remove the meat from the shells, clean it by removing the hair-like part in the middle, and put it into a bowl. Repeat the process until all is done.
Heat vegetable oil in a pan. Add the onion and saute until soft, and then add the garlic and saute until light brown and aromatic.
Add the boiled mussels (tahong) and saute with the spices for a few seconds.
Stir in soy sauce and oyster sauce; add cracked peppercorns and bay leaves.
Add the vinegar. Do not stir for 3 minutes; allow the vinegar to cook.
Gently stir the sauce until it thickens and reduces, then season with salt and ground black pepper to taste.
Stir and continue cooking until the desired sauce is reached.
Turn the heat off and transfer the adobong tahong to a dish. Serve warm with a plate of warm rice.
Share and enjoy the food! Happy cooking.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.