Tahong or mussel is the customary term to refer to bivalvia mollusca, which is common and widely available seafood for Filipinos. Because of its versatility, tahong is used many different dishes and cuisines. It is commonly served roasted during picnics or boiled. It is also added as ingredient in sea food versions of many menus.

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Similar to our local baked tahong versions, this is a slightly upscale version using almonds.  If it is not available, you can replace it with other types of nuts.

Yield: 6 to 8 portions

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Making a classic tomato sauce is a must for everyone.  The recipe replaces the ground beef with chicken and uses fresh tomatoes but you can also use whole canned tomatoes if you prefer.  I sometimes add dried herbs such as oregano, thyme and tarragon to add a little spice.

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