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These Baked Mussels In Taba Ng Talangka Are To Die For!

2 months ago

Baked Mussels with Taba ng Talangka

Want to cook something naughty for pulutan? Try combining the goodness of baked mussels with the oh-so-decadent taba ng talangka. Sautéed with a generous touch of Delimondo Chili and Garlic Oil, it’s an appetizer worth salivating over. Don’t forget to add a dollop of Japanese mayonnaise to give it that much needed salty-creamy taste.

 

BAKED MUSSELS IN TABA NG TALANGKA
Makes 6-8 servings

1 kilo Fresh mussels, scrubbed clean
1 cup Water
1 Tbsp Butter
1 Tbsp Delimondo Chili & Garlic Oil
1 tsp Chopped garlic
½ cup Good-quality taba ng talangka (bottled or canned)
¼ cup Cooking cream
1 Tbsp Calamansi juice
⅛ tsp Ground black or white pepper
Japanese mayonnaise, for topping
Chopped parsley, for garnish

  1. Boil mussels in a pot of water until they open. When cool, take out mussel meat and remove the beards. Reserve mussels and some shells. Set aside.
  2. Melt butter in Delimondo Chili & Garlic Oil in a frying pan over low heat.
  3. Toss in garlic and sauté until fragrant. Add taba ng talangka, cooking cream, calamansi juice, and ground pepper. Simmer for 2-3 minutes. Turn off heat.
  4. Place mussels back in their shells then spoon taba ng talangka sauce over the mussels.
  5. Preheat the oven to 350°F. Broil or bake until sauce forms a light crust. Before serving, add a tiny dollop of Japanese mayonnaise over each mussel and sprinkle with chopped parsley. Serve immediately with a side of Delimondo Chili & Garlic Oil.

Recipe by Chef Gene Gonzalez
Photographed by Miguel Abesamis of Studio 100

 

These Delimondo-inspired recipes are delicious:
Adobadong Mushrooms Con Kielbasa
Bacon, Mushroom, and Spinach Quiche
Senate Bean Soup
Catalan Seafood Soup

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