- 4 lbs live black mussels
- 4 oz ginger, julienned
- 6 cloves garlic, minced
- 1 small yellow onion, diced
- 3 tbsp patis (fish sauce)
- 1 cup water or chicken stock
- ¼ cup vegetable oil or olive oil
- Salt and black pepper to taste
PROCEDURE:
- In a deep sauté pan, heat oil and sauté half of ginger, garlic, onion.
- Add clean mussels, pour water or stock, add the rest of ingredients and cover tightly.
- Let it steam for 8 to 10 minutes until mussels have opened up.
- Garnish with cilantro and calamansi (optional).
- Serve hot.
Source: Isla Kulinarya
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