GINISANG TAHONG (BRAISED MUSSELS)
We all know that the key to cooking and eating good food depends upon the freshness and quality of the ingredients. When cooking seafood like crabs, lobsters, shrimps, oysters, mussels, clams, and other edible creatures from the sea, the best is to get them alive. It may cost you a little more and go off your budget, but rest assured that everyone who partakes of your feast will be delighted and satisfied.
3 pounds bag of Mediterranean oysters
1 sliced medium-sized yellow onion
4 cloves minced garlic
2 fingers sliced ginger
3 stalks green onion (cleaned and cut into 3)
3 tablespoons canola oil
1 teaspoon oyster sauce
Heat your wok to high and brown your garlic, onions, ginger, and green onion until onion becomes transparent. Push them all on one side and add the mussels. Add the oyster sauce and keep mixing them around without overlapping the mussels, then mix them with the garlic, onions, ginger, and green onion. You will notice their natural juice will come out when the mussels and the other ingredients sweat. By this time, all mussels should have opened. Cover the wok and turn the heat off. Serve immediately.
*Tried and tested at Chris' kitchen 03/01/2011