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Muscles or mussels? We prefer the latter, of course!
- 1 lb mussels (tahong), cleaned
- 2 cups dahon ng sili
- 2 tbsps ginger, julienned
- 1 medium yellow onion, sliced
- 5 cloves garlic, pounded
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3 cups water
- 2 tbsps cooking oil
Heat the oil in a cooking pot. Sauté garlic and onion.
Add ginger. Once fragrant, add mussels and cook for a minute.
Pour the water and let it boil.
Season with salt and pepper. Stir and cook for 8 to 10 minutes.
Mix dahon ng sili, then turn off the heat. Cover the pot and let the remaining heat cook the leaves.
- Transfer to a bowl and serve.
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