If you’re craving a show-stopping Filipino seafood appetizer that’s both easy to make and impossible to resist, look no further than Stuffed Baked Mussels (Baked Tahong). These briny mussels are topped with a savory blend of garlic butter, tangy mayo, and a double hit of gooey cheese, then baked until gloriously bubbly and golden. They’re the kind of finger food that disappears in seconds at parties and always has everyone asking for the recipe. Whether you’re hosting game night or searching for a comforting treat for yourself, Stuffed Baked Mussels (Baked Tahong) might become your new secret weapon for seafood satisfaction.
Ingredients You’ll Need
What makes Stuffed Baked Mussels (Baked Tahong) so beloved is the smart combination of simple ingredients—each bringing its own flavor, texture, or richness to the table. Freshness and quality are key, but you’ll be amazed at how these pantry staples transform humble mussels into something downright irresistible.
- Fresh Mussels (2 pounds, cleaned and scrubbed): The absolute star here, delivering the tender, ocean-bright taste and chewy bite that make this dish unforgettable.
- Unsalted Butter (1/2 cup, softened): Adds creamy richness and helps carry all those garlic and cheesy flavors directly onto every bite of mussel.
- Garlic (4 cloves, minced): Brings a bold, aromatic backbone to the topping—freshly minced is a must for the best punch.
- Grated Parmesan Cheese (1/4 cup): Gives you a salty, nutty layer that toasts beautifully in the oven.
- Shredded Quick-Melt Cheese or Mozzarella (1/2 cup): Melts into that glorious, stretchy cheese topping we all love—mozzarella makes things extra gooey!
- Mayonnaise (2 tablespoons): Adds tang, moisture, and helps the topping brown up just right.
- Lemon Juice (1 teaspoon): Cuts through the richness and wakes up all the flavors with a bright little zing.
- Chopped Parsley (optional, for garnish): Makes everything pop with a hint of green and fresh flavor—perfect for a final flourish.
How to Make Stuffed Baked Mussels (Baked Tahong)
Step 1: Preheat and Prep
Before you get started, preheat your oven to 375°F (190°C) so it’s ready when your mussels are loaded up. Lay a sheet of foil on a baking tray—this step makes for easy cleanup and ensures the mussels won’t dry out while baking.
Step 2: Prepare the Mussels
Place your cleaned mussels in a large pot with just a splash of water and cover. Steam them for 3 to 5 minutes, just until the shells pop open. Toss out any stubborn ones that refuse to open, then let everything cool enough to handle. Carefully crack off and discard the empty half of each shell, arranging the mussels (still on the half-shell) onto your prepared baking tray.
Step 3: Make the Garlic Butter Mixture
In a small bowl, combine your softened butter, minced garlic, mayonnaise, and lemon juice. Stir everything together until it looks creamy and smooth. This savory spread is what transforms Stuffed Baked Mussels (Baked Tahong) into pure magic.
Step 4: Top the Mussels
Using a tip of a spoon, dollop or spread a little garlic-butter mixture onto each mussel. Don’t skimp—this is where most of the flavor lives! Generously sprinkle each with a mix of grated Parmesan and shredded quick-melt (or mozzarella) cheese for that signature golden crust.
Step 5: Bake to Perfection
Slide your tray into the oven and bake for 10 to 12 minutes. Watch for the cheese to melt, bubble, and develop mouthwatering golden-brown edges. Take a moment and breathe in that unmistakable aroma—it means it’s almost ready to devour!
Step 6: Garnish and Serve
If you love a touch of green and freshness, scatter chopped parsley over the hot, cheesy mussels before serving. Now gather your friends (or treat yourself!) for a platter of Stuffed Baked Mussels (Baked Tahong) while they’re warm and irresistible.
How to Serve Stuffed Baked Mussels (Baked Tahong)
Garnishes
A sprinkle of freshly chopped parsley does more than just make these mussels pretty—it adds a hint of fresh, herbal flavor that balances the richness of cheese and butter. For a splash of color and citrus zing, try a few extra lemon wedges on the side. Feeling adventurous? Scatter a pinch of red pepper flakes on top for that subtle kick.
Side Dishes
Stuffed Baked Mussels (Baked Tahong) shine as an appetizer, but they’ll fit right into a bigger feast. Classic sides like garlic fried rice, fresh green salad, or crusty bread for dipping make perfect partners. Even a crisp side of cucumber or tomato salad helps cut through all that creamy, garlicky goodness.
Creative Ways to Present
For a delightful party tray, arrange the baked mussels on a big plate around a bowl of garlic-lemon aioli or sweet chili sauce. Try serving them in individual spoons for elegant tasting bites, or pile them high on a wooden board for sharing family-style. However you present them, Stuffed Baked Mussels (Baked Tahong) are always a crowd magnet!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let them cool, then move them into an airtight container. They’ll keep comfortably in the fridge for up to two days, though the cheese might lose a little of that melty magic.
Freezing
You can freeze assembled, unbaked Stuffed Baked Mussels (Baked Tahong) for quick snacks or parties later on—just place them on a baking sheet to freeze, then transfer to a freezer bag. They’ll last up to a month. Just bake straight from frozen, adding a minute or two to the cooking time!
Reheating
To revive leftover mussels, pop them in a hot oven (about 375°F again) for 5 to 7 minutes, or until they’re heated through and the cheese is bubbly. Microwaving is quick, but you’ll sacrifice the texture—oven is best for bringing back that crispy, cheesy top.
FAQs
Can I use frozen mussels for Stuffed Baked Mussels (Baked Tahong)?
Absolutely! Frozen half-shell mussels are a real time-saver. Just thaw and drain them very well before assembling your tray and skip the steaming step if they’re fully cooked.
What can I substitute for the quick-melt cheese?
Mozzarella is the go-to for stretchy cheeseiness, but you could mix in cheddar or even a sprinkle of smoked gouda for extra flavor. The goal is a cheese that melts beautifully and browns nicely in the oven.
How do I know if my mussels are fresh?
Fresh mussels should smell like the sea, not fishy. Their shells should be tightly closed or snap shut when tapped. Discard any with cracked shells or that don’t open after steaming.
Is it okay to prepare Stuffed Baked Mussels (Baked Tahong) ahead of time?
Definitely! You can assemble mussels with their toppings a few hours in advance and refrigerate them until ready to bake. This makes entertaining a breeze, and the mussels taste just as delicious fresh from the oven.
Are Stuffed Baked Mussels (Baked Tahong) spicy?
Traditional recipes are rich and savory, not spicy. But if you love a little heat, add a dash of hot sauce or sprinkle on some chili flakes to make the flavors truly pop!
Final Thoughts
If you’re ready to impress guests or simply treat yourself to something extraordinary, I can’t recommend Stuffed Baked Mussels (Baked Tahong) enough. They’re as fun to make as they are delicious to eat, and each batch is a surefire way to turn any occasion into a celebration. Give this recipe a try—who knows, it might just become your all-time favorite appetizer!
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Stuffed Baked Mussels (Baked Tahong) Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Filipino
- Diet: Non-Vegetarian
Description
Indulge in these delicious Stuffed Baked Mussels, also known as Baked Tahong, packed with a savory blend of cheeses, garlic, and butter, creating a delightful seafood appetizer with a Filipino twist.
Ingredients
Main Ingredients:
- 2 pounds fresh mussels (cleaned and scrubbed)
- 1/2 cup unsalted butter (softened)
For the Filling:
- 4 cloves garlic (minced)
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded quick-melt cheese (or mozzarella)
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
Garnish:
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Steam the mussels: Steam the mussels in a covered pot with a small amount of water for 3–5 minutes until the shells open. Discard unopened mussels.
- Prepare the shells: Let the mussels cool, then separate the shells. Discard the empty halves.
- Assemble: Arrange the mussels on a baking tray lined with foil. Mix butter, garlic, mayonnaise, and lemon juice. Spoon over each mussel.
- Add cheese: Top with Parmesan and quick-melt cheese.
- Bake: Bake for 10–12 minutes until cheese is melted and golden.
- Garnish and serve: Garnish with parsley and serve warm.
Notes
- You can use frozen half-shell mussels for convenience.
- For a spicy kick, add hot sauce or chili flakes to the filling.
Nutrition
- Serving Size: 4–5 mussels
- Calories: 230
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 55mg
