Stuffed Baked Mussels (Baked Tahong)
A simple recipe of baked mussels stuffed with garlic-bechamel sauce and oozing with melted cheese. A sumptuous appetizer that is very budget friendly.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2.5-3 pounds Mussels (- 20-30 pieces)
- 1 head garlic
- 100 grams butter or margarine
- 5 tablespoon breadcrumbs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1 block quick-melt cheese (- 165grams)
Instructions
- 1
If using fresh mussels, remove the beard or byssus thread and wash them.
- 2
Place the mussels in a large pot. Add a little water (1/4 cup) or no water at all. Cover the pot with lid and cook over medium-low heat just until the shells open up. Let it cool down a bit and remove the other half of the shells.
- 3
In a small saucepan over medium heat, melt butter then add minced garlic. Cook until tender. Add in the breadcrumbs and mix. Cook for about a minute.
- 4
Pour in the milk and stir continuously until the sauce starts to thicken. Season with salt. Cook until it becomes thick stirring constantly to prevent it from burning. Remove from heat and set aside.
- 5
Line your baking tray with parchment paper or aluminum foil and arrange the mussels arrange the mussel shells with meat on top.
- 6
Fill each mussel shell with the garlic-bechamel sauce using a teaspoon. Grate the quick-melt cheese directly on top of the filled mussels.
- 7
Bake at 355°F/180°C for 10-15 minutes or until cheese has melted and a bit browned.