Sinabawang Tahong (mussels In ginger broth) | Sarahlyn’s Kitchen

Ingredients

• 1 kg mussels, washed, cleaned, de-bearded
• 1 x large onion, finely chopped
• 2 x cloves garlic finely chopped
• 3 x cm. ginger, cut into julienne (matchsticks)
• 300 ml chicken stock or water
• 2 Tbls rice bran oil
• 1 tspn fish sauce
• 1 x long red chilli, sliced for garnish
• 1/2 cup coriander leaves, for garnish