Here’s how you make Palawan Mussel Omelette with Togue (Mung Bean Sprouts), infused with the flavors of Palawan. The recipe incorporates calamansi and some native ingredients from Palawan to give it an authentic touch. A recipe creation from a Palaweño born for Palaweños.

INGREDIENTS

• 1/2 kg fresh Palawan mussels (cleaned and steamed, meat removed)
• 1/2 cup togue (mung bean sprouts)
• 4 large eggs
• 2 tbsp kinabuhayan vinegar (a native vinegar from Palawan)
• 1 tbsp calamansi juice (freshly squeezed)
• 2 cloves garlic (minced)
• 1 small red onion (chopped)
• 1 small tomato (chopped)
• 2 tbsp bagoong Palawan (local shrimp paste)
• 1 tbsp lamayo (a native dried fish from Palawan, finely chopped)
• 2 tbsp cooking oil (preferably coconut oil)
• 1/4 tsp freshly ground black pepper
• Salt, to taste
• Siling labuyo (optional, for extra heat)

HERE’S HOW YOU MAKE IT

1. Prepare the Mussels:
   • Clean the mussels thoroughly. Steam them until the shells open, about 5-7 minutes. Remove the meat from the shells and chop them into bite-sized pieces. Set aside.
2. Sauté Aromatics:
   • Heat the coconut oil in a pan over medium heat.
   • Sauté garlic, onions, and tomatoes until softened and fragrant.
   • Add the chopped lamayo and sauté for another minute until crispy.
3. Add the Mussels and Bagoong:
   • Add the chopped mussel meat to the pan, followed by the bagoong. Stir well to combine and cook for another 2 minutes.
   • Squeeze in the calamansi juice and pour in the kinabuhayan vinegar. Let it simmer for 1 minute, allowing the flavors to meld.
4. Mix in Togue and Seasoning:
   • Add the togue (mung bean sprouts) and cook for 1 minute, just until they soften slightly.
   • Season with salt, black pepper, and siling labuyo (if using). Mix everything well, then remove from heat and set aside.
5. Prepare the Omelette:
   • In a bowl, beat the eggs with a pinch of salt and pepper.
   • In a clean, non-stick pan, heat a small amount of oil over medium heat.
   • Pour in half of the beaten eggs to create a thin layer. Cook until the eggs begin to set, but still slightly soft on top.
6. Fill and Fold:
   • Spoon the mussel and togue mixture onto one side of the omelette, then gently fold the other side over the filling. Press lightly to seal.
   • Cook for another 1-2 minutes, until the omelette is fully set and golden.
7. Serve:
   • Slide the omelette onto a plate, garnish with extra calamansi slices on the side, and serve with a small dish of Palawan vinegar for dipping.

Palawan-inspired Tips:

• Kinabuhayan vinegar is a traditional vinegar from Palawan, known for its robust flavor. If unavailable, any local coconut or palm vinegar can be used.
• Lamayo (sun-dried fish) gives the omelette a salty, umami-rich flavor, adding a unique Palawan twist. You can substitute with small dried fish or omit if not available.

This Palawan Mussel Omelette with Togue is a delicious fusion of sea and land flavors, bringing a taste of the island to your plate!