ZESTY MUSSELS

Ingredients
1 kilo tahong steamed open and shocked                     2 tsp. sugar
1-8 oz. can tomato sauce del monte                            3 cup mussel broth
1/2 kilo eggplants, pared and cubed                            1/2 cup kidney beans, cooked            
2 tsp. hot chili sauce                                                    1 red bell peppers, cut into strips
1 egg lightly beaten                                                      2 tsp. salt
1/2 cup cooking oil                                                      4 segments garlic, crushed
2/3 cup bread crumbs with 1/2 tsp. salt                      
Marinate:
2 tbsp. soy sauce
1/4 tsp. pepper
Marinate tahong meat for 1 hour.
Dip each piece in egg.
Coat with bread crumbs.
Fry in hot oil until golden brown.
Set aside.
Sauté garlic and onions.
Add tahong, kidney beans, tomato sauce, bell peppers, eggplants and mussel broth.
Season with salt, sugar and hot sauce.
Simmer until vegetables are cooked.
Serve hot.
Make 6-8 servings.