Tahong Shells

Tahong shell or saltwater mussel is one of my favorite food. Hubby cooked tahong as our lunch. The soup of this tahong is the best served when hot. There are a lot of health benefits that you can get the tahong such as high inn protein, selenium, iodine, and heart health omega 3 fatty acids. And for the muscles are relatively low in fat and calories.

Anyway, tahong or saltwater mussel is very affordable it cost 20 pesos per kilo. Then you can make a tahong soup. Aside from that cooking tahong or saltwater mussel is very easy to do it.


1 kilo tahong or saltwater mussel
½ clove of garlic
1 thumb sized of ginger, minced
5-6 cups of water
Salt and pepper
Cooking oil
Hot pepper leaves
Mustasa vegetables – optional


1. Using the heavy bottomed pot put the cooking oil, sauté the garlic, onion and ginger until cooked.
2. Add the water and then once boiling, you can put the tahong.
3. Add salt and pepper then add the hot pepper leaves until the tahong is open. And then add the mustasa vegetable.
4. Simmer for another 2 – 3 minutes then turn off the heat.
5. Then it’s ready to serve.

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Sikad-sikad Shell

Today hubby and I woke up early at 5.30 am in the morning. We went to Dalahican to buy tahong shell. Because today is weakened there are a lot of people to buy sea foods and I want to take a photo but I forgot to bring my camera. Anyway while we are looking the tahong shell my hubby was very interested the one different kind of shell and according to the vendor the name of shell is sikad-sikad. And then my hubby asked the vendor what is the good menu for the kind of shell. The vendor told that the good menu is adobo sa toyo, ginataan and inihaw. And then hubby bought 1 kilo of sikad-sikad shell for the cost of 30 pesos only.

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I just took the photo of sikad-sikad shell in our home. And then hubby removes the shell and he prepares the menu of adobo sa toyo.

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