Mussels in Salted Egg Sauce

There are a lot of ways to ccok the mussels. They are normally cooked the Tinola way, or breaded and buttered. I was thinking of other ways to cook them when I saw the salted eggs we bought from the grocery. Hmmm...

I have tasted a similar dish in one of the restos, but the sauce had egg yolk only. What I used here is the whole salted egg, both the egg yolk and the white. Oh, and mind you, the salted eggs are cooked already. Some of you may not know what a salted egg is. A salted egg is either a duck's or chicken's egg. The eggs are soaked in a brine solution and cured with it for about three weeks. You will easily recognize them because the shell has a red color.

Mussels in Salted Egg Sauce

Ingredients:

• 1 kilo mussels (tahong), washed, cleaned and beard removed.
• 2 salted eggs, shells discarded.
• 1/2 cup flour
• 1 egg, beaten
• 1/2 cup butter
• cooking oil for frying
• salt, ground pepper
• a bunch of chili leaves (dahon ng sili), stems discarded
• 5 pieces bird's eye chilies, chopped
• annato powder (optional)

How to cook:

• Sprinkle with salt and ground pepper the mussels. 
• Boil for 5 minutes or until cooked.
• Strain and set aside to cool.
• When cooled, cover of dredge with flour.
• Pour beaten egg over mussels.
• Deep fry. Set aside.
• Heat oil in pan. Add butter. Stir.
• Sprinkle annato powder. (to give color)
• Add chili leaves and bird's eye chilies.
• Put the salted eggs. Mash while stirring. This will have a paste-like look.
• Add the mussels and continue stirring, making sure the mussels are covered with the salted egg sauce.
• When the ingredients have incorporated well, check the taste.
• Season according to your preference.
• Turn off heat.
• Transfer to a serving platter.
• Serve with hot rice and ice-cold drinks!

Sooooo delicious!

You have to try this, too! Let me know how it went. Please feel free to comment or give feedbacks. I will appreciate them. Follow me for more adventures in the kitchen and beyond! 

Till next time! <3 - jewel