Stuffed Baked Mussels (Baked Tahong) Recipe
If you’re searching for the ultimate Filipino party starter or simply want to bring a taste of the islands to your table, look no further than Stuffed Baked Mussels (Baked Tahong). These glistening half-shell mussels are nestled under a golden blanket of garlicky butter, two cheeses, and a tangy hint of lemon — the kind of dish that gets devoured almost instantly at gatherings. Not only does it deliver bold flavors in every bite, but the colorful presentation is a showstopper. Whether you’re new to mussels or a lifelong fan, this Stuffed Baked Mussels (Baked Tahong) recipe will have you hooked from the very first mouthful.
Ingredients You’ll Need
Let’s talk about how wonderfully simple, yet essential each ingredient in this recipe truly is. Every item here plays a crucial part, building those iconic savory, cheesy, and aromatic layers that define Stuffed Baked Mussels (Baked Tahong). With fresh mussels and kitchen staples, you’ll whip up a spectacular appetizer in just 30 minutes.
- Fresh Mussels (2 pounds): These are the star of the show — look for tightly closed shells and a fresh, briny aroma.
- Butter (1/2 cup, softened): Butter forms the rich, decadent base of the stuffing and helps meld all the flavors together.
- Garlic (4 cloves, minced): Garlic’s bold aroma infuses every bite with signature Filipino flair.
- Cheddar Cheese (1/2 cup, grated): Cheddar adds melty sharpness, giving you those irresistible cheesy pulls.
- Parmesan Cheese (1/4 cup, grated): A bit of Parmesan levels up the saltiness and gives a lovely, toasty finish when baked.
- Mayonnaise (2 tablespoons): Mayo brings everything together with its creamy tang, keeping the topping lush and moist.
- Lemon Juice (1 tablespoon): Lemon brightens the richness, offering a bit of acidity that enhances the seafood.
- Black Pepper (1/4 teaspoon): Just a touch wakes up all the savoriness without overpowering the delicacy of the mussels.
- Chopped Parsley: Fresh parsley doesn’t just add color — it cuts through the richness and makes each bite pop.
- Lemon Wedges: Serve on the side so everyone can squeeze their perfect burst of citrus onto the final bites.
How to Make Stuffed Baked Mussels (Baked Tahong)
Step 1: Preheat and Prep the Oven
Start by firing up your oven to a toasty 375°F (190°C). Give your oven plenty of time to get fully hot — baking the mussels at the right temperature ensures that cheese topping gets bubbly and golden just right.
Step 2: Steam the Mussels
Place your clean, scrubbed mussels in a large pot with a generous splash of water. Cover and let them steam over medium heat for about 3 to 4 minutes, just until the shells pop open. Discard any stubborn ones that stay closed; those aren’t safe for eating. Give them a few minutes to cool so you can handle them easily.
Step 3: Prepare the Shells
Once the mussels have cooled a bit, gently twist and remove the empty top shells, keeping all the precious mussels nestled in their half-shells. Arrange each one on a baking tray, lining them up so they don’t tip and spill the filling. You want a snug little bed for that garlicky, cheesy goodness to sit.
Step 4: Make the Garlic Butter Topping
In a mixing bowl, stir together the softened butter, minced garlic, mayonnaise, lemon juice, and black pepper. The aroma at this stage alone will have you drooling! When thoroughly combined into a creamy paste, you’re ready to stuff.
Step 5: Stuff the Mussels
Carefully spoon about half a teaspoon of your garlicky butter mixture right onto each mussel. Don’t worry about perfection — just make sure every mussel gets its fair share for maximum flavor in every bite. The butter will melt and seep into the mussel as it bakes.
Step 6: Top with Cheeses
Sprinkle a blend of cheddar and Parmesan over all the mussels. The cheddar turns beautifully gooey while the Parmesan gives you those toasty, golden edges we all crave. Go ahead and use a little extra cheese if you like living boldly!
Step 7: Bake to Perfection
Slide your tray into the oven and bake for 10 to 12 minutes, just until the cheese is melted and everything is bubbling with joy. Want that irresistible golden top? Pop under the broiler for a quick 1 to 2 minutes — but be vigilant! The cheesy crown can go from golden to burnt quickly.
Step 8: Garnish and Serve
Remove from the oven and shower the Stuffed Baked Mussels (Baked Tahong) with fresh chopped parsley and lemon wedges on the side. Let your guests squeeze as much fresh lemon as their hearts desire. These are best enjoyed hot and fresh from the oven!
How to Serve Stuffed Baked Mussels (Baked Tahong)
Garnishes
The perfect finishing touch comes from a flurry of fresh parsley and generous lemon wedges — both add brightness and an eye-catching pop of color. If you’re feeling extra, try a dusting of smoked paprika, a drizzle of chili oil, or thinly sliced scallions for added flair.
Side Dishes
While Stuffed Baked Mussels (Baked Tahong) shine on their own, they love good company! I recommend crusty bread for scooping up all that cheesy garlic butter, or a crisp green salad to lighten things up. If you’re going full Filipino, enjoy them alongside pancit or buttery garlic rice.
Creative Ways to Present
Make your platter party-ready by arranging the mussels in a circular pattern on a big serving tray, lemon wedges in the center like a flower. Or, nestle the stuffed shells on a bed of mixed greens and edible flowers for a stunning, fresh look. For cocktails and small gatherings, serve them in sleek Asian soup spoons for effortless, bite-sized party snacks.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Stuffed Baked Mussels (Baked Tahong) left at all, simply place them in an airtight container and refrigerate within two hours of serving. Enjoy them within two days for best flavor and texture — any longer and the topping may lose its signature creaminess.
Freezing
You can freeze unbaked, prepped stuffed mussels for up to a month. Arrange on a baking tray, freeze until solid, then transfer to a freezer bag. When ready to indulge, bake them straight from the freezer, adding a couple extra minutes to the cook time. Frozen leftovers, however, can get watery on reheating, so enjoy fresh when possible.
Reheating
To bring Stuffed Baked Mussels (Baked Tahong) back to melty, bubbly perfection, gently reheat in a 350°F (175°C) oven for 5 to 7 minutes. Avoid microwaving, as it can make the mussels tough and the cheese rubbery. Serve hot, with a fresh squeeze of lemon to revive all the flavors.
FAQs
Can I use pre-cooked or frozen mussels for this recipe?
Absolutely! Pre-cooked frozen mussels are a huge time-saver. Just thaw completely and skip the steaming step. The rest of the Stuffed Baked Mussels (Baked Tahong) process stays the same, and the final dish still tastes incredible.
Is there a way to make this recipe even creamier?
You can swap in half cream cheese for the mayonnaise to make the topping even richer and silkier. Some home cooks blend cream cheese, mayo, and a little extra garlic for a decadent twist!
What’s the best way to clean fresh mussels?
Rinse mussels under cold running water, scrubbing off any dirt. Remove the “beard” (those bristly threads) by pulling it toward the hinge of the shell. Discard any cracked or open mussels that don’t close when tapped.
How can I tell if my mussels are fresh and safe to eat?
Fresh mussels should smell like the sea — briny but never fishy. Their shells should be closed tightly or close when tapped. If they stay open, toss them. After steaming, any mussels that don’t open should also be discarded.
Can I prepare Stuffed Baked Mussels (Baked Tahong) ahead of time?
Definitely! You can prep the mussels with the butter-cheese mixture and refrigerate them, covered, for up to 4 hours before baking. Just pop them straight in the oven when guests arrive for piping hot appetizers with zero last-minute stress.
Final Thoughts
If you’re ready to treat yourself and your guests to something truly special, Stuffed Baked Mussels (Baked Tahong) is just waiting for a spot on your table. It’s easy, downright delicious, and practically guaranteed to steal the show at any gathering. Give it a try — you’re going to fall in love with every cheesy, garlicky bite!
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Stuffed Baked Mussels (Baked Tahong) Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of these Stuffed Baked Mussels, also known as Baked Tahong, a Filipino favorite. Plump mussels are topped with a savory garlic-butter mixture, a blend of cheddar and Parmesan cheeses, then baked to golden perfection. This appetizer is perfect for seafood lovers or those looking to impress with a taste of the Philippines.
Ingredients
Main Ingredients:
- 2 pounds fresh mussels (cleaned and scrubbed)
- 1/2 cup butter (softened)
Garlic Butter Mixture:
- 4 cloves garlic (minced)
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
Cheese Topping:
- 1/2 cup grated cheddar cheese
- 1/4 cup grated Parmesan cheese
- Chopped parsley and lemon wedges for garnish
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Prepare Mussels: Steam the mussels in a pot with water until shells open. Discard any unopened ones. Remove the top shell of each mussel.
- Prepare Toppings: In a bowl, combine butter, garlic, mayonnaise, lemon juice, and black pepper. Spoon mixture onto each mussel. Top with cheddar and Parmesan cheeses.
- Bake: Bake mussels for 10–12 minutes until cheese is melted. Broil for an additional 1–2 minutes for a golden finish.
- Serve: Garnish with parsley and lemon wedges before serving.
Notes
- Consider using pre-cooked frozen mussels for convenience.
- Experiment with a mix of cream cheese and mayo for a creamier topping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: About 6 mussels
- Calories: 260
- Sugar: 1g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 75mg
