How to Cook Suwam na Tahong (Stewed Mussels with Papaya)
Suwam na tahong is a comforting Filipino soup made with fresh mussels, unripe papaya, and rice washing, simmered with aromatics and finished with pepper leaves for a light yet flavorful broth.
Prep Time10 minutes mins
Cook Time18 minutes mins
Total Time28 minutes mins
Course: Seafood Recipe
Cuisine: Filipino
Keyword: mussels recipe, stewed mussels, suwan na tahong
Servings: 3 servings
Calories: 174kcal
Author: Manny
- 1 kilo fresh large tahong mussels
- 1 pc large onion sliced
- 2 cups diced unripe papaya
- 4 cloves garlic minced
- 2 Tbsp. ginger strips
- 2 Tbsp. patis
- 1 tsp. MSG or granulated seasoning
- 4 cups rice water
- 2 Tbsp. cooking oil
- 1 bunch chili pepper leaves dahon ng sili
- salt to taste
How to cook Suwam na Tahong:
To clean the mussels, put them on a basin with water just enough to cover the shells. Put a teaspoon of salt. Leave them for at least an hour to expel the dirt and grime. After an hour, wash and drain and set aside.
Saute garlic until brown. Set aside. Saute ginger until brown then add the onions and saute until soft.
Add in patis and stir for 3 minutes then add the rice water and papaya. Cover and bring to a boil.
When papaya is half done, season with MSG, salt and pepper then add the mussels.
Boil until the shell open up. Lastly add the pepper leaves. Serve hot.
Cooking Tips:
Properly Clean the Mussels for a Grit-Free Broth
Before cooking, soak the mussels in salted water for at least an hour to help them expel dirt and sand. Scrubbing the shells and rinsing them thoroughly afterward ensures your broth remains clear and free from unwanted grit. Any mussels that remain open before cooking should be discarded, as they might already be dead and unsafe to eat.
Use Rice Washing for a Richer, More Flavorful Soup Base
Instead of plain water, use rice washing (hugas bigas) as your broth base to give the soup a light, starchy richness. The natural starches add body to the soup while enhancing its mild sweetness, complementing the briny mussels and tender papaya. Just be sure to discard the first rinse, as it contains most of the dirt and impurities from the rice.
Add Pepper Leaves at the Last Minute for Maximum Flavor
Stir in the dahon ng sili (pepper leaves) just before turning off the heat to preserve their vibrant color and subtle peppery taste. Cooking them for too long can make them lose their fresh aroma and delicate flavor. If you can’t find pepper leaves, malunggay or spinach can be a good alternative, though they’ll have a slightly different taste. 