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:
- 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
- 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.
- Melt butter in a saucepan over low heat. Add garlic and stir until light brown in color. Turn heat off.
- Add flour and stir until combined. Gradually pour milk and stir until no lumps are left and a smooth paste is formed.
- Preheat oven to 350˚F.
- 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.
- Bake at 350˚F for 10-15 minutes. Drizzle with calamansi juice and serve while hot.