Baked mussels with taba ng talangka
1/2 kilo mussels
2 tbsp. oil or butter
1 tsp. chopped garlic
1/2 cup taba ng talangka (bottled crab fat)
1/4 cup cream
2 tbsp. calamansi juice
1/2 tsp. pepper
Japanese mayonnaise for topping
1. Blanch the mussels in boiling water until they open. Remove the “beards” and the upper shells.
2. Heat oil or butter in pan, then sauté garlic. Add taba ng talangka, cream and calamansi juice. Season with pepper and
simmer to cook.
3. Spoon cooked taba ng talangka over the half-shelled mussels. Broil or bake until tops turn light gold. Spoon a tiny dollop of Japanese mayonnaise over each mussel. Serve immediately. Add hot
sauce or chili flakes if you want a spicier dish.