900g mussels
4 shallots
110g garlic
2 eggs

1. Ibabad ang tahong sa tubig, patiktikan at punasan; hugasan at dikdikin ang bawang at shallots; ihiwalay ang puti ng itlog sa yolk.
2. Igisa ang bawang at shallots sa mantika sa mahinang apoy hanggang sa bumango at magkulay brown; patuloy na haluin at huwag hayaang dumikit sa palayok, hanguin at itabi. Ihalo ang ang toyo, asukal at alak sa nilutong sangkap.
3. Iayos ang tahong sa plato at ilagay ang hinalong sangkap sa ibabaw (2), lagyan ng konting halaga ng puti ng itlog ang bawat tahong. 4. Pasingawan ang tahong ng 2 minuto o hanggang sa maluto. Huwag iluluto sa malakas na apoy.

1. Defrost the mussels in water, drain well and pat dry; wash and mince the shallots and garlic; separate the egg whites from the yolks.
2. Saute the garlic and the shallot with oil over low heat until fragrant and turns golden brown, keep stirring and do not let it stick to the wok, remove and set aside. Add light soy sauce, sugar and wine to the mixture, mix well to make a garlic-flavored seasoning.
3. Arrange the mussels on a plate, pour the garlic seasonings on top and add a little egg whites on each mussel.
4. Steam the mussels ina steamer for 2 minutes or until they are cooked. Do not steam over very high heat.