Tahong in Golden Cream Sauce is a delicious and easy-to-make seafood dish that is perfect for a quick weeknight meal or a special occasion.
| 1 (100 g) | bar | Dari Creme Classic |
| 1 (52 g) | head | Garlic, crushed |
| 1 (12 g) | thumb | Ginger, sliced |
| 1 (80 g) | piece | Onion, chopped |
| 2 Kilograms | Mussels (tahong), washed and bearded | |
| 1 1/2 | cups | Water or Lime soda |
| 1 tsp | 4.2g | Iodized rock salt |
| 1 tsp | 4.2g | Pepper |
| 1 (5 g) | stalk | Parsley, chopped (1 tbsp) |
| 1 | In a pot, add margarine, garlic & ginger and cook until garlic turns brown. |
| 2 | Add onions, and saute for a few seconds, and then add tahong, water, salt & pepper. |
| 3 | Cover and let boil until shells open in a few minutes. |
| 4 | Transfer to a serving bowl. Discard unopened shells. Top with parsley. |
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