Ingredients Needed:
1 kilo fresh tahong or mussels cleaned
3 thumbs ginger strips
2 onions sliced
5 cloves garlic minced
1 cup pineapple juice
1 bundle pandan leaves tie a knot
½ bar butter
2 cups water
3 tbsp fish sauce
1 tsp ground black pepper
Directions:
In a casserole, boil the mussels into pineapple juice. Add the pandan leaves. Boil for 5 to 8 minutes over a low heat.
In separate pan, melt butter. Saute garlic, ginger and onion for 2 to 3 minutes. Add water, put fish sauce and pepper to taste. Boil for 3 to 5 minutes. Pour it into boiled mussels. Mix and simmer for 3 to 5 minutes. Best serve while it’s hot.
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