BBQ Tahong

Method

1. Discard mussels with broken shells or those that remain open when tapped. Scrub and rinse them well.
2. Steam the mussels with two tablespoons water for 2–3 minutes, just until they begin to open. Discard any that remain closed.
3. Remove the empty half-shell from each mussel and arrange the filled shells meat-side up on a tray.
4. Mix soy sauce, ketchup, sugar, calamansi, butter, garlic, ginger, pepper, and chili until the sugar dissolves.
5. Brush a small amount over each mussel. Grill over medium-high heat or broil for 3–5 minutes, until bubbling and lightly charred at the edges.
6. Brush once more during the final minute, but do not drown the mussels or the glaze will steam rather than caramelize.
7. Serve immediately with spring onions and calamansi.