From the recipe collection
Inutok na Tahong
Waray-style mussel and coconut filling wrapped in banana leaves and steamed until juicy, aromatic, and fully cooked.
- Prep time
- 35 min
- Cook time
- 30 min
- Yield
- 4–5
- Audio recipe
Get everything ready
Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- Steam mussels with 1/4 cup water just until the shells open, then cool and remove the meat.
- Discard any mussel that remains closed and strain the mussel liquor through fine cloth.
- Chop half the mussel meat and leave the rest whole for texture.
- Mix mussels, coconut, coconut milk, onion, garlic, ginger, tomato, chili, fish sauce, pepper, and 2 tablespoons strained liquor.
- Cook one teaspoon of filling in a pan and correct the seasoning before wrapping.
- Divide among double banana-leaf squares and fold into tight parcels.
- Steam 18–20 minutes, until centres are piping hot and coconut is tender.
- Rest 5 minutes and serve with calamansi, opening packets carefully away from the face.