• 1 kilo tahong (green mussels); cleaned with beard removed
  • 3/4 cup vinegar
  • 4 tablespoons soy sauce
  • 2 cloves garlic, pounded
  • 1/4 tablespoon peppercorns
  • Cooking oil


  1. Sauté garlic in two teaspoons fo oil and then add the mussels. Cover and let stand for 2 minutes. 
  2. Add soy sauce, vinegar, and pepper.  Parboil and simmer until the shells are opened. 
  3. Continue cooking to reduce until little sauce remains.