Perhaps the most common way of cooking mussels in Filipino cuisine is as a soup with a clear broth (recipe is provided in this journal). Next to this are grilled and baked mussels, the latter usually topped with grated cheese. Steamed mussels, accompanied by a dunking sauce, are also popular. This recipe is a modification of the usual steamed mussels. Instead of serving them plain with a dunking sauce on the side, the sauce is spooned over the mussels in half shells. This is actually a simple way of dressing up your mussels. Impressive-looking enough for guests yet simple enough to prepare for a family meal.
Ingredients :
1 kilo of mussels
2 tbsp. of minced garlic
1 onion
3 tomatoes
1 bell pepper
1/2 carrot
1 pc. of chili pepper
a few sprigs of fresh parsley
a pinch of dried basil (about 1/2 tsp. of chopped fresh basil)
1/8 c. of olive oil
salt and pepper to taste
Cooking procedure :
Wash and clean mussels by scrubbing the shells with a stiff brush. Soak mussels in clean water for 6 hours until they are partially open to expel any sand inside the shells. Discard mussels that do not open.
Finely chop onion, tomatoes, bell pepper, chili pepper and carrots. You can process them in a blender or a food processor. Just be careful not to liquefy the vegetables. Chop parsley by hand, using a heavy knife or cleaver.
Boil about 2 cups of water in a steamer. Place mussels in the steamer rack and steam vigorously for 5 to 7 minutes. Remove from rack. As soon as they are cool enough to handle, open up the mussels and discard the half shells. Line the mussels on a large platter or tray.
In a small saucepan, add olive oil. Saute garlic until golden brown and oil is fragrant. Add chopped onion, tomatoes, bell pepper and carrot. Stir until the vegetables start to liquefy. Add parsley and basil. Season with salt and pepper. Stir to blend. Spoon over mussels in their half shells. Serve at once.
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