Tortang Tahong

Mussels, tomatoes, and fluffy eggs are combined to make the hearty and flavorful Tortang Tahong meal. If you serve this seafood omelette with steamed rice and your preferred dipping sauce, it is wonderful.

I love seafood, and one of my favourites is mussels, so I’m always looking for new ways to prepare them. I already have a few delectable dishes that feature this mollusk, such crispy tahong, cheese roasted mussels, and mussels prepared like gambas, and I can’t wait to add this omelette to the collection.

Of course, the omelette is great with rice, but I’ve also been known to sandwich it between warm pandesal or slices of toast with plenty of mayo. Although it seems strange, the combo is worth a go.

To remove any sand or dirt, immerse the mussels in a dish of cold water for about 20 minutes. Good drainage

Use a kitchen brush to clean the shells under cold, running water. Use a paring knife to remove any hard filaments.

Pull down and outward toward the shell’s hinge to remove the beard or byssus. Whether a mussel shell has already opened, tap it gently with your finger to see if it will close. If not, discard the mussel.

Bring roughly 1 cup of chicken broth or 1/2 cup of water and dry wine to a boil in a large pot over medium heat. Cover with 1 1/2 to 2 pounds of mussels.

Tortang Tahong

Mussels, tomatoes, and fluffy eggs are combined to make the hearty and flavorful Tortang Tahong meal. Enjoy this seafood omelette with your favourite dipping sauce and steaming rice.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Author: Lalaine Manalo
Course: Main Entree


6 eggs
salt and pepper to taste
2 tablespoons canola oil
2 shallots, peeled and chopped
2 cloves garlic, peeled and minced
2 large Roma tomatoes, chopped
1 cup mussel meat, cooked and removed from shell
2 tablespoons oyster sauce
1/4 cup green onions, chopped


Add eggs, salt, and pepper to taste to a bowl. Until foamy, whisk eggs. Place aside.

Heat oil in a skillet over medium heat. When the onions and garlic are tender, add them.

When the tomatoes are mushy, add them and continue to simmer, stirring periodically.

For about a minute or two, add the mussels.

Stir in the oyster sauce after adding it.

Pour beaten eggs over the mussels while the pan is whirling.

On top, garnish with green onions.

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