INGREDIENTS:
- 1 kg fresh tahong (mussels)
- 1 Tbsp oil
- 2 tsp minced garlic
- 1 medium onion - chopped
- 1 inch square ginger - peeled and julliened
- 2 tsp patis (fish sauce)
- 4 cups rice water* or water
- a bunch of talbos ng sili (chili tops) or finely minced chili
- Put the mussels in a bowl of cold water. Discard ones that float, whose shells are broken or open. Scrape off barnacles from the shells and pull the hairy beards. Change the water several times and keep it under water until you cook them.
- Heat oil in a pan. Saute garlic in low heat until light brown. Add onion and saute until translucent (about 5 minutes). Add ginger and cook for about 3 minutes.
- Add patis, cook briefly, add rice water; bring to boil.
- Drain mussels from the cold water and tip in the pot once the rice water boils. Cover and cook in high heat for 4 minutes.
- Mix in the chili tops or minced chili. Cover again and cook for very briefly for around 10 seconds. Remove from heat. Serve.
Source: English Patis
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