Tahong Star Rice


  1. Boil mussels in water together with ginger and 1 tsp 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 1-2 servings.