In a food processor, break pandesals into chunks, then process until roughly chopped into crumbs. Set aside.

Heat a nonstick frying pan over medium heat. Melt butter, then add garlic. Saute until just fragrant. Dump crumbs into the pan, and stir to mix. Cook until crumbs are toasted. Remove from heat, and stir in parsley and queso de bola. Lightly season with salt and ground black pepper, to taste. Set aside.

Meanwhile, bring a pot of shallow water to a boil. Lower to a simmer, then add tahong and ginger. Cover, and simmer 8 minutes, or until the tahong have opened. Discard any that have not opened.

Remove the top shells of tahong which have no meat. Transfer shells with meat to baking sheet. Lightly season tahong with salt and ground black pepper, then top each with the crumb mixture. Serve immediately.

 

Recipe originally published in the April 2016 issue of Good Housekeeping.