This dish by Splendido's executive chef, Tristan Bayani, has brought home awards from international competitions.
Serves 2 Prep Time 5 minutes Baking Time 2 minutes
20 grams garlic
100 grams Spanish chorizo
10 pieces clams
10 pieces mussels
12 pieces shrimps, deveined and deshelled
a dash of paprika
1/4 cup white wine
2 teaspoons liver paste
For the topping
1 Preheat oven at 300F.
2 In a pan, sauté garlic with Spanish chorizo until cooked. Add clams, mussels, and shrimps into the pan, along with paprika. Deglaze with white wine after a few minutes. Then finish off with liver paste.
3 Pour into clean empty mussel shells then top with mozzarella cheese and dried chorizo. Bake until the cheese melts, about 2 minutes. Serve warm.
Photography by Louie Aguinaldo | Styling by Angelo Comsti | Shot on location at Splendido Taal Golf & Country Club,Tagaytay Ridge Road, Laurel,
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