Baked Tahong

Living in a place surrounded by bodies of water has many advantages. Perhaps, the favorite among these is the easy access to fresh and affordable seafood.

Baked Tahong (Mussels) is a dish commonly served as an appetizer and is easy to prepare. Adding a few ingredients enhances the “taste of the ocean” in the mussel meat and makes it even more delectable. Since mussels are widely available. This is a good “run to” dish to avoid making your guests wait for the main course.

If you’re dying to know the recipe, here it is:

BAKED TAHONG (MUSSELS)

What you’ll need:

• 1 kilo mussels, cleaned and half-shelled
• ¼ cup all-purpose flour
• ¼ cup butter, room temperature
• ¼ cup shredded cheddar cheese
• 1 clove garlic, minced
• ½ cup milk
• parmesan cheese, grated
• parsley, minced
• 1-2 tbsp calamansi juice

What to do:

1. Rinse the mussels. Scrub off grime and sand off the shells. Slide a small knife in between the shells to crack them open. Rinse the half-shelled mussels. Remove grits and pull the “beard” off.
2. Melt butter in a saucepan over low heat. Add garlic and stir until light brown in color. Turn heat off.
3. Add flour and stir until combined. Gradually pour milk and stir until no lumps are left and a smooth paste is formed.
4. Preheat oven to 350˚F.
5. Spread the batter over mussel meat on shells. Lay the mussels on a baking sheet, with the meat facing up. Sprinkle grated Parmesan cheese and parsley on top.
6. Bake at 350˚F for 10-15 minutes. Drizzle with calamansi juice and serve while hot.