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