How to cook Filipino Baked Tahong with Mushrooms
- 1 pound green mussels (tahong), removed from shell
- 1 can cooked whole mushrooms
- 3 tablespoons butter
- 6 cloves garlic, crushed and chopped
- 1 shrimp flavor cube
- 1 teaspoons sugar
- Ground black pepper to taste (salt is optional)
- 1 stalk spring onions, chopped (for garnish)
- Heat butter in pan until it melts.
- Saute garlic until golden brown.
- Add in green mussel meat and shrimp flavor cube. Stir-fry for about 3 minutes.
- Add whole mushrooms and continue to cook.
- Add sugar and ground black pepper.
- Cook for another 3 minutes, stirring frequently.
- Preheat oven for 350°F.
- Transfer cooked green mussels and whole mushrooms to a baking bowl. Cover with aluminum foil.
- Bake for 45 minutes or until green mussels are tender.
- Remove from oven, uncover and sprinkle chopped spring onions on the top.
- Serve the Filipino Baked Tahong with Mushrooms hot with steamed rice.
The Filipino Baked Tahong with Mushrooms 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 with Mushrooms serves/makes: 2 servings
The Filipino Baked Tahong with Mushrooms recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Mussels
Preparation Method: Baked