Baked Mussels (Baked Tahong) is a regular dish every time we celebrate someone’s birthday in the TRIBE. I usually buy those New Zealand frozen cleaned half shelled mussels for this recipe but during the Easter Holidays I ventured out to the Australian uncleaned variety, which I explained how I cleaned these yummy morsels in my Deep Fried Battered Mussels post.
I’ve added some shredded parmesan cheese on top of each individual mussels and it gave the saltiness that I want that combines well with the sweetness of the mussel meat. This dish is quite addictive, Miss Picky Eater can eat a dozen of this in one seating. Baked Mussels would be good too as “pulutan” (snacks during drinking sessions) and also as an appetizer. So here’s my recipe for Baked Tahong and I hope you give it a try!
Busog! Sarap! Baked Mussels (Baked Tahong)
INGREDIENTS:
25 cleaned half shelled mussels
50g plain flour
50g butter
50g shredded cheddar cheese
1 clove garlic, finely minced
1/4 tspn dried parsley
1/3 cup + 4 tbspn milk
shredded parmesan cheese for final topping
*used U.S Measuring Cups & Spoons
COOKING PROCEDURE:
1. In a small saucepan, melt the butter in medium-low heat. Add in the minced garlic and let it infuse for a couple of seconds.
2. Whisk in the flour and mix till well combine, cook the mixture till it turns golden yellow. Stir in cheddar cheese and parsley.
3. Gradually add in milk, keep on stirring the mixture to prevent lumps, mix it into a smooth paste, like a very soft play dough. Set aside and let it cool.
4. Once the mixture is cool enough, spread it over the top of each mussels, making sure that you cover the mussel meat completely.
5. Grill in medium-high heat.
6. Halfway through the grilling, sprinkle some shredded parmesan cheese on each mussels. Grill completely until most of the surface have some golden brown bits. Serve immediately.
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NOTES:
- I find Australian home cleaned mussels much sweeter and tender than my regular handy frozen half shelled New Zealand mussels which are more chewier.
- You can make the topping mixture the day before and store it in the fridge for next day use.
- Fresh chopped chives or parsley can be added instead of dried parsley…I didn’t have fresh ones at the time I cooked this dish.
5 LEAVE A COMMENT:
LOL this is exactly what i was tellin my husband na gusto ko ihain as appetizer for my son's bday (in 2 weeks)!!!! problem is, i couldnt find fresh mussels sa leading supermarket (and no, di ko pa napuntahan seafood place) though i saw those NZ froezen ones in WW the other day and was thinkin kung ok lang sila gamitin kapag wala talaga ako nakuha. do u recommend it? u said its 'chewier'?
@donuts4ever~ the NZ frozen ones are okey, chewier/tender because i think they're blanched before they are frozen, compare to the natives ones when you prep yourself, they are melt in your mouth and sweetier=)
oh these look fantastic!
Hi! Pwde po ba pakuluan muna ung mussels before ilagay ang toppings and before baking? Thanks!
@CH3~ It is up to you if you want to preboil the mussels before putting the toppings and grilling it. I recommend to just blanch the mussels quickly in boiling water...say just a few seconds then scoop them as soon as possible para hindi masyadong ma-overcook=)
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