Taro Root Paste for The “Shells”

• 30 small shells
• 8⅔ oz. (250 g) taro root purée

To make the “shells,” process all the ingredients in a food processor into a smooth paste. Pass them through a fine sieve. Let sit for one night in a cool place. Take the (real) mussel shells and cover each one with plastic wrap. Mix the “shell” paste well and coat the outer part of the real shells with a thin layer of paste. Dehydrate them, then fry in hot oil until crisp.

Season the m