· 1kg mussels
· 2 onions, chopped
· 5 cloves garlic, chopped
· 2 tomatoes, chopped
· ¼ cup ginger, julienne sliced
· 1 pack baby kai-lan leaves (Chinese broccoli)
· 1 cup of malungay(horse radish)
· 2 tsp patis (fish sauce)
· cooking oil
· 1 litre water
· Salt and pepper to taste
In a casserole, sauté garlic until light brown then add onion and ginger. Add water and lower the heat. Let it boil for 15mins. Add mussels and tomatoes. Cook for 10 minutes. Add kai-lan, malungay, fish sauce, salt and pepper. Cook for another 5-10 minutes.
Remove from heat. Serve hot.
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