AuthorBiteSized
DifficultyBeginner

Show off your cooking muscles with these mussels!

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Yields4 Servings
Total Time40 mins












Sauté aromatics
1

Heat cooking oil in a large pan and sauté ginger, onion, and lemongrass for a minute until aromatic.

Mix sauce
2

Add the coconut milk, curry powder, and light beer. Mix and let the sauce simmer for three minutes.

Add mussels
3

Toss in the mussels. Stir from time to time to avoid the aromatics from burning. Discard pieces that won’t open. Season with fish sauce and ground white pepper.

Final touches
4

Add in siling mahaba and chopped cilantro five minutes before turning off the heat.

Serve
5

When done, transfer to a serving platter and garnish with more cilantro. You can serve with crusty bread on the side.

Ingredients













Directions

Sauté aromatics
1

Heat cooking oil in a large pan and sauté ginger, onion, and lemongrass for a minute until aromatic.

Mix sauce
2

Add the coconut milk, curry powder, and light beer. Mix and let the sauce simmer for three minutes.

Add mussels
3

Toss in the mussels. Stir from time to time to avoid the aromatics from burning. Discard pieces that won’t open. Season with fish sauce and ground white pepper.

Final touches
4

Add in siling mahaba and chopped cilantro five minutes before turning off the heat.

Serve
5

When done, transfer to a serving platter and garnish with more cilantro. You can serve with crusty bread on the side.

Tahong in Coconut Curry Sauce