Friday, May 2, 2008

Zesty Mussels

1 kilo tahong(mussel), steamed open and shucked
1/2 kilo eggplant, pared and cubed
1/2 cup kidney beans cooked
2 red bell peppers, cut into strips
1 egg, lightly beaten
4 garlic cloves
1 onion chopped
2/3 cup bread crumbs with 1/2 tsp salt
2 tsp. sugar
8 oz tomato sauce
3 cups mussel broth
2 tsp. hot chili sauce
2 tsp. salt
1/2 cup cooking oil

2 tbsp. soy sauce
1/4 tsp pepper

Marinade tahong meat for 1 hour.

Dip each piece in egg.

coat with bread crumbs.

Fry in hot oil until golden brown. set aside

Saute garlic and onions,

add tahong, kidney beans, tomato sauce, bell peppers, eggplant and mussel broth

Season with salt, sugar, and hot sauce.

Simmer until vegetables are cooked.

Served Hot!