This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Place mussels in a pan and pour 2 tbsp of water. Cover and pan steam for 2 minutes. Drain and set aside to cool. Reserve mussel liquid. Remove mussels from shells and set aside.
Step2
2 Min
Sauté garlic in butter until light golden brown. Strain and set aside for topping.
Step3
5 Min
Add ginger, green finger chili and red chili in the same pan with butter. Sauté for 1 minute. Pour mussel liquid. Season with MAGGI® Magic Sarap®, pepper, MAGGI® Savor Chilimansi, sugar and calamansi juice. Simmer for 1 minute.
Step4
5 Min
Add mussels and cook for another minute. Transfer on a preheated sizzling plate, top with red onion, toasted garlic and spring onion. Serve immediately.
Step1
of
4
Place mussels in a pan and pour 2 tbsp of water. Cover and pan steam for 2 minutes. Drain and set aside to cool. Reserve mussel liquid. Remove mussels from shells and set aside.
Step2
of
4
Sauté garlic in butter until light golden brown. Strain and set aside for topping.
Step3
of
4
Add ginger, green finger chili and red chili in the same pan with butter. Sauté for 1 minute. Pour mussel liquid. Season with MAGGI® Magic Sarap®, pepper, MAGGI® Savor Chilimansi, sugar and calamansi juice. Simmer for 1 minute.
Step4
of
4
Add mussels and cook for another minute. Transfer on a preheated sizzling plate, top with red onion, toasted garlic and spring onion. Serve immediately.
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