Makes about 40 pieces
Preparation and cooking time: 1 hour and 30 minutes


2 kilos fresh tahong
Salt to taste
2 thumbs ginger, sliced thinly
2 pieces siling labuyo, mashed
1 tablespoon cooking oil
1/4 cup butter
1 whole garlic
1/3 cup leeks, sliced thinly
2 cups uncooked rice
3/4 cup white wine
3 cups tahong broth
1 cup kangkong leaves, chopped
1 kilo mussel shells
3/4 cups grated cheese

Grated cheese
Chopped parsley


1. Boil tahong in enough water and add salt, ginger, and siling labuyo. Set aside the broth. Remove mussels from shells and slice into pieces. Set aside shells.
2. Heat cooking oil and butter in a pan. Saute and garlic and leeks. Add rice and saute to lightly toast.
3. Pour the white wine. Mix until dry.
4. Pour in broth, just enough to cover the rice, and dry it out. Repeat until rice is almost cooked. Add kangkong and add the last ladle of broth. Mix until no longer wet.
5. Mix the grated cheese in. Set aside.
6. Mix rice and mussels. Place rice mix onto the shells. Top with cheese and parsley. Bake until the cheese melts.

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