Wednesday, May 4, 2011

Chili Mussels in Lime Soda

This dish was a wonderful revelation.  When I was reading the recipe in Yummy magazine, I thought that it would probably be an ok dish, might be a little bland because the ingredients were few and simple.  Boy was I wrong.  The combination of everything rendered the clams with a chili-sweet taste without overpowering the fresh salty taste of the clams..  It was a delight to eat, it seemed that the ingredients were in perfect harmony with each other and created a masterpiece truly enjoyed by all.

Here is the recipe:
2 kilos fresh mussels, scrubbed and cleaned
1 chopped onion
1/4 cup minced garlic
4 pieces chopped siling labuyo
2 tablespoons vegetable oil
1/2 tablespoon grated ginger
1 can lime soda (I use Sprite)
rock salt to taste
1/2 cup shredded, fresh cilantro (we don't like cilantro so we leave it out, it's up to you if you would like to add it)

1. Saute the onions, garlic, and siling labuyo in vegetable oil for 2 to 3 minutes.
2. Add the mussels, ginger and lime soda, then cover with lid.
3. Allow the mussels to steam until they open, about 3 to 4 minutes.
4. Discard any mussels that do not open.
5. Season with salt, then if you want toss in cilantro, then serve.

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