Baked Mussels in Taba ng Talangka

by Angeli Derivera
Seafood | March 13, 2019

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

Ingredients :

7 servings
1 kg Fresh mussels, scrubbed clean
1 cup Water
1 tbsp Butter
1 tbsp Delimondo Chili & Garlic Oil
1 tsp Chopped garlic
0.5 cup Good-quality taba ng talangka (bottled or canned)
0.25 cup Cooking cream
1 tbsp Calamansi juice
0.125 tsp Ground black or white pepper
Japanese mayonnaise, for topping
Chopped parsley, for garnish

Procedure :

  • 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 the 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.