Tahong Star Rice


  1. Boil mussels in water together with ginger and 1/8 tsp of salt until shells open and meat turns orange in color.
  2.  Remove meat from shell and dredge in cornstarch, pinch of salt and pinch of pepper mixture
  3. Stir-fry meat in 1/4 cup of margarine then set aside.
  4. 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.

Makes 2 servings.