Adobong Tahong (Mussels in Tangy Sauce)

Here’s What You Need: 

3 tablespoons extra virgin olive oil

1/2 teaspoon annatto powder

4 large garlic cloves, finely chopped

half of medium size white onion, chopped

3-4 tablespoons fish sauce (patis)

1 box of Frozen New Zealand Mussels, thawed  (about 2 lbs.)

1/3 cup white vinegar

1 bayleaf

2 teaspoon freshly ground black pepper

Salt to taste

sliced cilantro for garnishing

Here’s How: 

In a large wok heat olive oil and annatto powder while stirring continuously. When oil is hot enough saute garlic until it becomes golden, about 2-3 minutes. Add onions and season with fish sauce (patis).

Toss in the mussels and continue to saute for about a minute. Stir in the white vinegar, bay leaf and  black pepper. Let it simmer for 5 minutes uncovered. Season with salt and stir. Transfer into a serving platter and garnish with chopped cilantro.