BLACK MUSSELS with GINGER
(Sinangkutsyang Tahong)
Serving: 2
Prep Time: 30 minutes
INGREDIENTS:
4 lbs live black mussels
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.
Chef Cocoy Ventura, CEC
Present Executive Chef of Intramuros Restaurant & Lounge in South San Francisco. The amiable and soft-spoken chef is no novice in the restaurant industry. A Certified Executive Chef by the American Culinary Federation since 2007, Chef Cocoy’s experiences include working with the Thomas Keller Group and with Francis Ford Coppola’s Rubicon Estate in Napa Valley.
Present Executive Chef of Intramuros Restaurant & Lounge in South San Francisco. The amiable and soft-spoken chef is no novice in the restaurant industry. A Certified Executive Chef by the American Culinary Federation since 2007, Chef Cocoy’s experiences include working with the Thomas Keller Group and with Francis Ford Coppola’s Rubicon Estate in Napa Valley.
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