How to cook Filipino Baked Tahong on Shell
- 2 pounds fresh green mussels (tahong), cleaned
- 1/2 cup butter, softened
- 7 cloves garlic, pounded and minced
- 1 cup grated cheese
- Preheat oven to 375°F.
- Place tahong on a pan (no water), cover and cook over moderate heat. When shells open up, drain. Remove top shell.
- Combine melted butter or margarine and garlic then mix well.
- Remove the other half shell from the mussels. Place some butter and garlic mixture on the mussels using a teaspoon or brush.
- Top the mussels with grated cheese.
- Arrange the mussels in a baking tray lined with aluminum foil.
- Bake for 15 to 20 minutes.
- Remove from the oven and transfer to a serving plate.
- Serve hot as an appetizer dish.
The Filipino Baked Tahong (Mussels) is a very affordable dish. Great tasting food is easy to cook and is also healthy.
Choose fresh mussels
with shells tightly closed, before cooking.
Slightly opened-up mussel shells can only be eaten if the shells tightly close-up when lightly tapped-on.
An open-up shell means that mussel is dead and therefore can be toxic throw it away.
Mussels will keep, in a large bowl, covered with a damp cloth, for up to 48 hours, refrigerated.
This recipe for Filipino Baked Tahong on Shell serves/makes: 4 servings
The Filipino Baked Tahong on Shell recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Mussels
Preparation Method: Baked