Description:
This dish is a favorite of my daughters, Anne and Jade, and so we usually have this dish on some leisure Sundays. Then I partner this dish with Grilled Pork Chop (Inihaw)----and I can assure you - it is a super combination!
Unfortunately, my Rick is not fond of mussels - so I have not done this as much as I did back in the Philippines.
Ingredients:
1-1/2 k. unshelled mussels
1 pc ginger, chopped very finely
1/2 tsp chopped garlic
1 large tomato - chopped
1 can of coconut milk (or freshly squeezed from a coconut)
Malunggay leaves - or - Sili Leaves (frozen if buying here)
.
Directions:
1. Scrub the mussels well - and clean enough to remove any
dirt or unwanted part which would sometimes hang out of
their shells
(in the U.S. - mussels can be bought in frozen boxes)
2. Saute garlic, onion, tomatoes and ginger.
3. Add the mussels
4. Add salt and mix in the coconut milk.
5. Add 1/2 cup water and let boil.
6. Lastly, add the malunggay leaves or sili leaves
