Ernest Reynoso Gala


Mussels In Garlic Sauce (Tahong or Clams)
by Ernest Reynoso Gala

1/2 cup olive oil
1/4 cup garlic
1/4 cup onion
1 kilo soaked, de-bearded mussels (drained)
1 cup dry white wine (Sta. Elena)
1 laurel or bay leaf
1/2 tsp. pepper
1/2 cup chopped parsley or 1/4 cup chopped spring onions for garnish.

B) Procedure: Heat a deep soup pan with the oil and chopped garlic. When garlic is brown, add the onions and cook until transparent. Add mussels/clams, laurel leaf, pepper and wine. Let boil 2 minutes. Cover and simmer over low fire 10 minutes or until shells open. Discard unopened shells. Top with parsley and spring onions. Transfer to a deep bowl.

C) Note: Or use 2 cups water in place of wine. Parsley will be 1 cup.


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