Apr 2, 2010

My sister's baked green mussels

We had baked green mussels (also known as Baked Tahong here in the Philippines) for our meatless lunch for Good Friday. It is a well known tradition here in our country that every Lenten season we either fast or go meatless during Good Friday and Black Saturday. This is to commemorate the death of our beloved Jesus until Easter Sunday comes.

Tahong or green mussels are abundant here in our country, which sells at around Php 60 per kilo. This version is quite sinful, though, as it defeats the simplicity of Lenten meals. But I loved it! Baked to perfection with butter, canned cheddar cheese, fresh tomatoes, garlic and spices, this dish is certainly a special meal to share with your family. =)

Here's our recipe for baked tahong:



1 1/2 kilo large green mussels (tahong)
1 big can of cheddar cheese (use a large box of quickmelt for substitute) - grated
4 to 5 ripe tomatoes - finely chopped
1 1/2 head of garlic - finely chopped or processed
1 stick of butter (half of a bar) - melted or 1/2 cup olive oil
3 tsp. ground black pepper (add more if desired)
1 tsp. dried basil leaves
1/2 tsp salt
a thumb of ginger


Preheat the oven to 350 degrees Celsius.

Melt butter in pan, or us olive oil and saute garlic, tomatoes, and basil. Do not brown the garlic. Mash the mixture in the pan for five minutes. Cool and combine with half of the grated cheese and pepper. Set aside.

Place washed mussels in boiling water together with ginger and salt for about 10 minutes. Cool and open shells. Discard empty half-shells.

Arrange on baking pan, and top each opened shell with cheese mixture. Make sure that there is at least 3 to 4 tbsp of water in the pan so that the mussels won't dry up. Top with remaining cheese.

Bake for 10 minutes.

Serve while hot. Enjoy! =)

Green Mussel on Foodista

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