Lemongrass could be boiled with the water if you want an additional zest to the dish. Overcooking will shrink the mussel meat therefore it is very important that is should be cooked until the shells had opened.
1 kilo tahong, mussel
1 thumb size ginger, sliced into strips
1/2 head garlic, crushed
1 medium size onion, sliced
1 bundle kangkong tops, trimmed
2-3 pieces green sili
Wash mussels and place in a bowl, cover with water and let sit in for several hours to allow the mussels to expel dirt and discard water, wash and drain. In a wok or pan sauté garlic, ginger and onion. Pour 1 cup water and bring to a boil. Add mussels and allow water to boil once more and simmer until the shells start to open, now add in kangkong and green sili, simmer for another 2 to 3 minutes or until done. Serve hot.