TAHONG IN GOLDEN CREAM SAUCE

Ingredients:

1 (100 g)	bar	DARI CREME CLASSIC
1 (52 g)	head	garlic, crushed
1 (12 g)	thumb	ginger, sliced
1 (80 g)	pc	onion, chopped
2	kg	mussels (tahong), washed and bearded
1-1/2	cups	water or lime soda
1	tsp	iodized rock salt
1	tsp	pepper
1 (5 g)	stalk	parsley, chopped (1 tbsp)

Procedure:

In a pot, add margarine, garlic & ginger and cook until garlic turns brown.
Add onions, and saute for a few seconds, and then add tahong, water, salt & pepper.
Cover and let boil until shells open in a few minutes.
Transfer to a serving bowl. Discard unopened shells. Top with parsley.

Makes 5 servings.

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