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Jul 23, 2012
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Tigres Mejillones

By: Tristan Bayani of Splendido


Tigres Mejillones

This dish by Splendido's executive chef, Tristan Bayani, has brought home awards from international competitions.

"Mejillones" is mussels or tahong in Spanish. Spain love seafood so much since it is surrounded by waters, which heavily influence their history and culture.

Serves

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
mozzarella cheese
dried chorizo 

 

Preheat oven at 300F.

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.

Pour into clean empty mussel shells then top with mozzarella cheese and dried chorizo. Bake until the cheese melts, about 2 minutes. Serve warm.

If you liked this recipe, we recommend:  Easy Baked Mussels, and more mussel recipes

 

Photography by Louie Aguinaldo | Styling by Angelo Comsti | Shot on location at Splendido Taal Golf & Country Club,Tagaytay Ridge Road, Laurel Batangas City

 




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