Tahong (Mussels) is one shellfish I love (next to oysters that is)! Though back home, we seldom bought it because of the fear of red tide poisoning, which is very common in the Philippines when there is a high concentration of dinoflagellates (a type of algae that produces toxic substances that are poisonous to humans). When fishes and shellfishes eat dinoflagellates, they store the toxins of the algae in their digestive tract, making them dangerous to eat. I remember how careful my mom was in buying tahong. She would always wait for a month or two after the red tide warning had been lifted before she buys some.
I really like tahong in whatever way they are cooked, but my favorite is Baked Tahong. It is such a delightful appetizer that is so easy to make.
Most Baked Mussels that can be found in restaurants have mayonnaise in it. I prefer it with just cheese and bread crumbs. Whenever I make it at home, I add cream cheese and I use Panko bread crumbs instead of regular bread crumbs. I really love the combination of creaminess and crunch that they add to my Baked Mussels!
- 2 lbs large tahong (mussels)
- ¼ cup butter
- 8 oz cream cheese
- 1 cup shredded cheddar cheese
- 6 cloves minced garlic
- ½ cup bread crumbs
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp parsley flakes
- 2 stalks green onions, for garnish
- Place tahong in a pan (no water), cover and cook over medium low heat. When shells open up, drain. Remove top shell.
- Melt butter in microwave. Add minced garlic and stir.
- Mix cream cheese and cheddar cheese together. Add salt, black pepper and parsley.
- Preheat oven to 300F. Brush each tahong meat with butter-garlic mixture, top with cheese mixture and cover with Panko bread crumbs.
- Arrange tahong on a baking sheet. Bake in pre-heated oven for 15 – 20 minutes or until panko bread crumbs turned light brown.
- Transfer to a serving platter. Garnish with chopped green onions. Serve warm.
© 2012, Tina a.k.a. PinayInTexas. All rights reserved.