Comments on: Mussels with Black Beans a la Ming Tsai

By: timmy

timmy — Tue, 05 Sep 2006 17:39:09 +0000

my thai neighbor serves his mussels this way:

wrap the clean mussels in foil with slices of ginger and sang. bake in a preheated oven (i use my toaster at the condo)

sawsawan: use an almirez to pound a whole head of garlic (skin removed) and about 10 siling labuyo until you make a mash consistency of garlic and sili. mix with juice of 20 pcs.kalamansi, 1/3 cup fish sauce, 2 tablespoons sugar.

yum!

By: lojet

lojet — Tue, 01 Aug 2006 16:12:30 +0000

We can get bagged cultured mussels here though they are smaller than the NZ. i just sautee it with chicken powdered bouillion garlic, onion, ginger and tanglad and eat with steamed rice.

I remember liking guinamos Amahong in a jar. Is it still available there? i guess the salt is enough to kill all the E Coli that causes the food poisoning including the deadly ones.

By: Bay_leaf

Bay_leaf — Tue, 01 Aug 2006 15:36:24 +0000

i love mussels, they also sell the big ones from NZ here, (frozen). as for the ones back home, i’m a bit cautious.

By: Marketman

Marketman — Tue, 01 Aug 2006 10:10:54 +0000

I have never had problems with the New Zealand mussels so I suggest if you are conservative, buy the boxed or frozen new zealand mussels that are available here…try Yvan’s seafood at Salcedo, FTI and I think Lung Center on Sundays… they are more expensive, but very safe from my experience.

By: virgilio

virgilio — Tue, 01 Aug 2006 08:04:52 +0000

MM, after what I’ve written I will still try your recipe with the frozen NZ mussels I can get here. Thanks.