Description
Delight in this classic Filipino appetizer, Stuffed Baked Mussels (Baked Tahong), featuring fresh mussels topped with a savory garlic butter mixture and a blend of melted cheddar and mozzarella cheeses. Baked to perfection, these mussels are an irresistible treat ideal for sharing.
Ingredients
Scale
Mussels
- 2 pounds fresh mussels (cleaned and debearded)
Garlic Butter Mixture
- 1/2 cup butter (softened)
- 4 cloves garlic (minced)
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
Toppings & Garnishes
- 1/2 cup grated cheddar cheese
- 1/4 cup grated mozzarella cheese
- Chopped parsley or green onions for garnish (optional)
- Lemon wedges for serving
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare it for baking the mussels.
- Steam Mussels: Place the cleaned mussels in a pot with a small amount of water and steam them just until they open, about 5 to 7 minutes. Discard any mussels that remain closed as they are not safe to eat.
- Prepare Mussels for Baking: Remove the top shell from each mussel and arrange the half-shells with the meat intact on a baking sheet.
- Make Garlic Butter Mixture: In a bowl, combine the softened butter, minced garlic, mayonnaise, lemon juice, and ground black pepper. Mix thoroughly until smooth and well blended.
- Stuff Mussels: Spoon about 1/2 teaspoon of the garlic butter mixture onto each mussel, then sprinkle evenly with a blend of cheddar and mozzarella cheese.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the cheese has melted and become lightly golden.
- Garnish and Serve: Optionally sprinkle chopped parsley or green onions over the mussels, and serve warm alongside lemon wedges for squeezing.
Notes
- For an extra crispy topping, you can broil the mussels for the last 1–2 minutes of baking.
- The garlic butter mixture can be prepared ahead of time and refrigerated for up to 3 days for convenience.
