Tahong Bicol Express – Panlasang Pinoy

Tahong Bicol Express combines the creaminess of coconut milk, the bold heat of chili peppers, and the briny sweetness of mussels in one flavorful dish. This seafood twist on the Bicol classic is comforting, satisfying, and a great choice whether you serve it with rice or enjoy it as pulutan with friends.

I have always enjoyed the combination of coconut milk and spice, and this Tahong Bicol Express recipe is one that never fails to impress. The mussels soak up the rich, creamy sauce beautifully, creating a seafood dish that is both comforting and full of character.

 

This recipe brings back memories of cooking by the sea in the Philippines, when fresh mussels were plentiful and gata dishes were a regular treat. The sweetness of the mussels, the heat of the chilies, and the richness of coconut milk all blend together perfectly. Nowadays, I make this at home as a hearty main dish or sometimes as pulutan during small get-togethers.

If you enjoy dishes with creamy coconut flavor and a bit of heat, you might also like Seafood Bicol Express, which uses a mix of shrimp, squid, and fish for extra variety.

What is Tahong Bicol Express

Tahong Bicol Express is a seafood variation of the classic Bicol Express. Traditionally, Bicol Express uses pork cooked in coconut milk with shrimp paste and chili peppers. This version replaces the meat with mussels, creating a lighter yet equally flavorful dish.

The dish traces its roots to the Bicol region, where people love using gata (coconut milk) and sili (chili) in everyday cooking. The name “Bicol Express” was inspired by the train that once traveled from Manila to Bicol, symbolizing the dish’s spicy and fast-rising popularity.

In Tahong Bicol Express, the natural sweetness of mussels balances the spiciness of the sauce. It works wonderfully as a main course or as pulutan. The sauce is creamy and spicy, making it perfect for gatherings where food and laughter are shared freely.

1. Boil the mussels.
   Boil water in a pot and add the crushed ginger. Cook for 2 minutes to infuse the broth, then add the mussels. Boil for 1 minute, drain, and separate the meat from the shells. Set aside.
2. Sauté the aromatics.
   Heat cooking oil in a large pan over medium heat. Sauté garlic until light brown. Add onion and minced ginger, and continue cooking until the onion softens and becomes fragrant.
3. Add shrimp paste and chili.
   Stir in the shrimp paste and Thai chili pepper. Cook for 45 seconds to release the flavors.
4. Add coconut milk.
   Pour in the coconut milk and bring it to a gentle boil. Simmer for a few minutes until slightly thickened.
5. Add the mussels.
   Add the mussels and simmer for 1 minute. Remove them from the sauce and continue cooking until the liquid reduces by half.
6. Combine and finish.
   Return the mussels to the pan and add the long green pepper. Stir gently and cook for another minute. Season with ground black pepper. Serve hot with rice or as pulutan during gatherings.

Ingredients for Tahong Bicol Express

• Mussels – fresh and tender shellfish that give the dish its natural briny flavor.
• Coconut milk – creamy liquid that serves as the heart of the dish.
• Garlic – enhances aroma and adds savory depth.
• Onion – contributes mild sweetness to balance the heat.
• Ginger – provides warmth and helps tone down the fishy smell.
• Thai chili pepper – the main source of spiciness.
• Long green pepper – adds mild heat and a splash of color.
• Shrimp paste – gives the dish its salty and umami-rich flavor.
• Crushed ginger – added while boiling mussels to enhance aroma.
• Water – used for boiling and cleaning the mussels.
• Cooking oil – used for sautéing the aromatics.
• Ground black pepper – for final seasoning.

Best Ways to Enjoy Tahong Bicol Express

Tahong Bicol Express is best enjoyed hot with steamed rice. The creamy sauce seeps into the rice, making every bite rich and satisfying. It’s also one of those dishes that pairs beautifully with cold drinks, which makes it a perfect choice for pulutan.

For a lighter option, serve it with a side of fresh cucumber salad or grilled vegetables. The crispness of these sides balances the creaminess of the sauce.

How This Tahong Bicol Express Stands Out

While most Bicol Express dishes use pork or chicken, this version stands out because of its clean, ocean-inspired flavor. Mussels give the sauce a natural sweetness that blends perfectly with the spicy coconut base. The texture is lighter, making it an ideal choice for those who prefer seafood or want something different from the usual meat-based dishes.

This recipe also cooks quickly and uses simple ingredients. It’s perfect for home cooks who want something flavorful and unique without spending too much time in the kitchen.

• You can substitute mussels with shrimp, crab, or squid for a mixed seafood version.
• Use coconut cream instead of coconut milk for a thicker, richer sauce.
• Replace Thai chili with finger chilies for a milder flavor.
• If shrimp paste is unavailable, fish sauce works as a good alternative.

Storage and Leftovers

• Store leftovers in a covered container in the refrigerator for up to 2 days.
• Reheat gently over low heat. Add coconut milk if the sauce thickens too much.
• Avoid freezing to preserve the sauce texture and coconut milk consistency.

What to Have with It

• Tinolang Tahong – a light mussel soup cooked with ginger that complements the creamy express sauce.
• Tuyo Fried Rice– savory and aromatic rice that balances the richness of the dish.
• Crispy Pork Belly – crunchy, savory pork that pairs beautifully with the creamy sauce.

• Can I use frozen mussels for this recipe?
  Yes, just thaw them completely before cooking. Fresh mussels provide the best flavor and texture.
• How spicy is this dish?
  The spice level depends on how many chili peppers you use. Start with a few and adjust to your liking.
• Can I skip the shrimp paste?
  You can, but you’ll lose some of the umami flavor. Use fish sauce as a substitute.
• Can this be prepared ahead of time?
  Yes, you can make it a few hours ahead. Reheat gently before serving to keep the sauce creamy.
• Is this good as pulutan?
  Absolutely. The creamy and spicy sauce pairs perfectly with drinks, making it an excellent pulutan option.

Tahong Bicol Express proves that simple ingredients can deliver incredible flavor. Every bite carries the perfect balance of creamy, spicy, and savory notes. It’s a dish that brings warmth to the table and smiles to everyone enjoying it.

Whether served as a meal or as pulutan, it always feels like a celebration of Filipino comfort food. Try making it at home and experience how the rich coconut flavor and heat from the chilies come together beautifully with fresh tahong.