Mussel Kinilaw With Calamansi Recipe

INGREDIENTS:

•   1 kilo mussels, cleaned and debearded
•   1 long red pepper
•   1 long green pepper
•   1 shallot, finely chopped
•   1 cm ginger, finely grated
•   1/2 red onion, thinly sliced
•   1 garlic gloved, crushed
•   3 tablespoons coconut milk or coconut cream
•   2 tablespoons coconut vinegar or cane vinegar (any Filipino brand will do)
•   2 tablespoons calamansi juice
•   salt to taste

INSTRUCTIONS:

1. Place the mussels in a pan and a splash of water. Gently heat until the mussels are cooked (careful not to overcook them)
2. Once the mussels are cool enough to handle, remove them from their shells and place in the refrigerator until they are cold.
3. Mix the rest of the ingredients together and pour over the mussels right before serving.

Source: Trissalicious

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