Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 6
Baked Tahong is my favourite appetizer. The melted, browned cheese with mouthwatering garlic-bechamel sauce is to die for! If you are looking for a great appetizer that will not break the bank, then this Stuffed Baked Mussels recipe is a must and guaranteed for keeps!
INGREDIENTS
100 g. butter or margarine
1 head garlic
2.5-3 lbs Mussels – 20-30 pieces
½ c. milk
5 tbsp breadcrumbs
1 block quick-melt cheese (165g.)
¼ tsp salt
How to make Stuffed Baked Mussels (Baked Tahong)
Step 1: Remove the beard or byssus thread if using fresh mussels, then wash them.
Step 2: In a large pot, place the mussels, then add a little water (about 1/4 cup) or no water at all. Put the lid on and set to cook over medium-low heat until the shells open up. When done, allow the mussels to cool a little before removing the other half of the shells.
Step 3: Melt the butter in a small saucepan over medium heat. Add the garlic to the skillet once the butter has melted and cook until softened. Then, add in the breadcrumbs, stir, and cook for a minute more.
Step 4: Into the pan, pour in the milk, stirring regularly until the sauce begins to thicken. To taste, season with salt. Continue to cook while constantly stirring to prevent the sauce from burning. When the sauce has thickened, remove it from the heat and set it aside.
Step 5: Using parchment paper or aluminium foil, line a baking tray. Arrange the mussel shells with the meat on top. Using a teaspoon, fill each mussel with garlic-bechamel sauce. Directly over the filled mussels, grate the quick-melt cheese.
Step 6: Place the baking tray inside a 355 degrees F or 180 degrees C oven and bake for about 10 to 15 minutes or until the cheese has melted and browned a little.
NUTRITION FACTS:
CALORIES: 255KCAL | CARBOHYDRATES: 12G | PROTEIN: 13G | FAT: 16G | SATURATED FAT: 9G | CHOLESTEROL: 65MG | SODIUM: 563MG | POTASSIUM: 370MG | FIBER: 0G | SUGAR: 1G | VITAMIN A: 605IU | VITAMIN C: 9.2MG | CALCIUM: 76MG | IRON: 4.3MG
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