SAWClicious Recipes: Shrimps and Mussels in Coconut Milk (Ginataang Tahong at Hipon)

Sharing another simple dish that I cooked for lunch in continuation to my previous blog.

Mussels with Shrimps in Coconut Milk 

Ingredients

• 20 pcs big mussels
• 20 pcs prawns
• 2 knobs of ginger
• 5 cloves of garlic sliced
• 1 white onion sliced
• 1 large can of coconut milk
• fish sauce
• 10 whole peppercorns
• 1 tsp. sugar
• 2 tbsp. corn oil
• Optional: finger chili (siling pangsigang) or bird's eye chili (labuyo) 

Note: I bought frozen mussels and frozen shrimps and they taste good. Just make sure that you fully defrost before cooking. I also like taking off one side of the mussel's shell so that it's easier to eat it.

Procedure

1. In a wok, heat corn oil. Once hot, add the ginger, garlic, and onion. Stir to make sure that it doesn't burn. 
2. Once onions are soft, add the shrimps. When it starts to turn pinkish, you can already add the mussels. Season with fish sauce. 
3. Pour the coconut milk and add the peppercorns, chili, and sugar. Turn the heat low and let it simmer for 15 minutes. Do not cover the pot while simmering.
4. Taste the dish. You can add more fish sauce if bland, sugar if too salty, and more chili in case it's not that spicy. Let it simmer for another 5 minutes before serving. 
5. Serve while hot!

My friends below about to enjoy lunch at my patio.