Baked Tahong or Baked Mussels is a very simple appetizer or cocktail dish that is made out of baked mussels and cheese. A popular hit in Philippine celebrations such as birthdays, fiestas and even family gathering as it is really easy to prepare, it is inexpensive (depends on where you are) and the visual presentation is stunning.
Traditionally this is prepared with lots of butter and cheese baked together with lots of bread crumbs, I find that to be a bit overpowering in taste and it masks the true flavour of mussels, so in this recipe we will be using the same ingredients but as a complement to the flavours, we will also pan fry the bread crumbs to give it a crunchy texture. So here is my improved version of the Filipino classic.
20 pcs large green mussels
1/2 cup bread crumbs (a non gluten variety can be used)
1/4 cup butter
1/2 cup Colby cheese, grated
1/4 cup parmesan cheese, grated
4 cloves garlic, minced
3 tbsp parsley, chopped
1. Place mussels in a pan; add 1/4 cup water then cook over medium heat covered, once all shells are opened remove from pan then drain. Once cooled down remove the top shell and place on a baking tray.
2. In a pan add butter and melt in medium heat, add garlic and sauté in low heat until it turns golden brown.
3. Add the bread crumbs and continuously stir until crunchy.
4. Add chopped parsley then stir for 1 more minute.
5. Remove bread crumb mixture then set aside.
6. Mix together parmesan cheese and Colby.
7. Place a teaspoon of breadcrumbs on each mussel then top it with a tsp of cheese mix.
8. Set oven to grill setting at 180C then grill mussels for 10 minutes or until cheese melts.
9. Season with freshly ground black pepper then serve.