TAHONG STAR RICE
|| mussels (tahong)
|| ginger strips
|| iodized fine salt
||tsp + pinch
|| STAR MARGARINE CLASSIC
|| cooked rice
Makes 2 servings.
- Boil mussels in water together with ginger and 1/8 tsp of salt until shells open and meat turns orange in color.
- Remove meat from shell and dredge in cornstarch, pinch of salt and pinch of pepper mixture
- Stir-fry meat in 1/4 cup of margarine then set aside.
- In the same skillet, add remaining margarine. Sauté garlic and cooked rice. Add mussels and season with 1/8 tsp each of salt and pepper. Serve while still hot.