Delicious Stuffed Baked Mussels (Baked Tahong) Everyone Will Love

Delight in Stuffed Baked Mussels (Baked Tahong), a savory Filipino appetizer packed with creamy garlic-bechamel and gooey cheese, perfect for gatherings.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 mussels

Course: Appetizers

Cuisine: Filipino

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Mussels

1 kg Fresh Mussels Choose tightly closed shells for the best briny flavor.

For the Sauce

2-3 cloves Garlic Fresh minced garlic enhances flavor and adds aromatic depth.
2 tablespoons Butter Adds richness; can be substituted with olive oil.
1 cup Milk Creates a creamy consistency in the sauce.

For the Filling

1/2 cup Breadcrumbs Provides structure and crunch; use panko for extra crispiness.
to taste Salt Adjust to taste; particularly important if using salted butter.

For Topping

1 cup Quick-melt Cheese Mozzarella or cheddar make excellent alternatives.

Equipment

medium saucepan
baking tray

Method

Step-by-Step Instructions

Clean the fresh mussels under cold running water, discarding any that remain open when tapped. Steam the mussels for 5-7 minutes until their shells open.
Melt the butter in a medium saucepan over medium heat. Add minced garlic and sauté until fragrant. Stir in breadcrumbs, then pour in milk, whisking until thickened into a smooth sauce.
Arrange opened mussels on a baking tray. Fill each shell with garlic-bechamel sauce and top with quick-melt cheese.
Preheat the oven to 355°F (180°C). Bake the stuffed mussels for 10-15 minutes or until cheese is melted and bubbly.
Let the mussels rest for a few minutes after baking. Serve warm as an appetizer or snack.

Nutrition

Serving: 1musselCalories: 150kcalCarbohydrates: 10gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 200IUCalcium: 200mgIron: 2mg

Notes

Freshness matters with mussels; discard any that are open before cooking. You can freeze mussels before baking for up to 3 months.

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