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)


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

Makes 5 servings.

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