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Home > Fish + Seafood Recipes

Stuffed Baked Mussels (Baked Tahong)

BY :Bebs | Published: 11/06/ 2018 | Updated:07/26/ 2019 | 23 Comments

RECIPE PRINT
5 from 6 votes
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Try this simple recipe of baked mussels stuffed with garlic-bechamel sauce and oozing with melted cheese. A sumptuous appetizer that is very budget friendly.

Baked Tahong or Baked Mussels by Foxy Folksy

Baked mussels is one of my favorite appetizers to make. Simply because they are easy to prepare and will not burn a hole in your pockets but with quite a 'WOW' effect every time I serve them to guests.

 

This is not the first time I shared a recipe on baked mussels or baked tahong. Actually, this is very similar to my Cheesy Baked Mussels I wrote way back but the procedure is just a tad different and there is an added ingredient: milk.

The milk is used to make a thick, garlicky Bechamel Sauce that will be used to stuff the mussel shells with.

Garlic-Baked Mussels

Bechamel Sauce

How to make Stuffed Baked Mussels

I tried it this way because, though there is no question that the original baked tahong recipe tastes delicious, however, once it gets cold it can become a bit hard and dry.

Stuffing it with bechamel sauce not only makes it creamier, but it also assures that each piece would be full and will prevent the meat from shrinking further during baking. It will also stay moist and supple even when left standing for some hours, although that is very unlikely since they are so tempting they are usually snatched away as soon as they are served.

Easy Baked Mussels stuffed with garlic bechamel sauce and topped with cheese.

Below are additional tips so you could be sure to enjoy this Stuffed Baked Mussels recipe.

How to choose fresh mussels?

Choose mussels with shells that are tightly closed.

If they are slightly open, tap them a bit with your finger to see if they close. If they do not, then it means they are dead and are to be discarded.

Pick the ones that have no chips or cracks on the shells.

Baked Mussels (Baked Tahong)

How to clean mussels?

Soak mussels in water for 15-20 minutes. This will let them disgorge any sand and grit by filtering the water in and out as they breathe.

Remove the beard or byssus thread if any by pulling them out. Use the blunt side of a knife to remove barnacles

Scrub the shells with a brush to remove dirt like seaweed, mud or sand.

Wash and drain the mussels thoroughly.

Stuffed Baked Mussels

Easy Baked Mussels stuffed with garlic bechamel sauce and topped with cheese.
Print Review

Stuffed Baked Mussels (Baked Tahong)

5 from 6 votes
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 mins
Cook Time: 15 mins
Total Time: 25 mins
Course :Appetizer
Servings =6 servings
Print Recipe Rate this Recipe

Ingredients
 

  • 2.5-3 pounds Mussels - 20-30 pieces
  • 1 head garlic
  • 100 grams butter or margarine
  • 5 tablespoon breadcrumbs
  • ½ cup milk
  • ¼ teaspoon salt
  • 1 block quick-melt cheese - 165grams

Instructions
 

  • If using fresh mussels, remove the beard or byssus thread and wash them. 
  • Place the mussels in a large pot. Add a little water (¼ 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.
  • 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.
  • 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. 
  • Line your baking tray with parchment paper or aluminum foil and arrange the mussels arrange the mussel shells with meat on top. 
  • Fill each mussel shell with the garlic-bechamel sauce using a teaspoon. Grate the quick-melt cheese directly on top of the filled mussels. 
  • Bake at 355°F/180°C for 10-15 minutes or until cheese has melted and a bit browned.

Nutrition

Calories: 255kcalCarbohydrates: 12gProtein: 13gFat: 16gSaturated Fat: 9gCholesterol: 65mgSodium: 563mgPotassium: 370mgFiber: 0gSugar: 1gVitamin A: 605IUVitamin C: 9.2mgCalcium: 76mgIron: 4.3mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

 

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  1. Carmela says

    June 04, 2022 at 4:24 pm

    5 stars
    This is so good. Veryclose to Via Mare's.

    Reply
  2. Chloe says

    October 27, 2021 at 8:35 am

    Hi,

    Can I prep this, put it in the fridsge, then bake the following day? Or should I bake it now then just heat it up the next day? Thinking of doing this for a party but might not have enough time to cook the same day.

    Reply
    • Bebs says

      July 15, 2022 at 11:16 am

      Mussels are best prepared when you are to serve them because they spoil quickly.

      Reply
  3. Geng says

    June 22, 2021 at 10:07 am

    Hello? Can i use leftover cooked tinolang tahong for this recipe?

    Reply
    • Bebs says

      June 22, 2021 at 10:17 am

      Sure you can still!

      Reply
  4. Samantha says

    May 01, 2021 at 7:10 am

    5 stars
    I have made this recipe a couple times using crackers instead of bread crumbs and cheddar cheese instead of velveta and it still comes out great.!

    Reply
    • Bebs says

      May 15, 2021 at 2:49 am

      Sound good to me, Samantha! Thanks for the tip and the 5 stars...

      Reply
  5. Vanessa says

    March 05, 2021 at 7:32 pm

    Hi. If you using frozen mussels must you steam them as well or just thaw and put filling on top

    Reply
    • Bebs says

      May 27, 2021 at 5:35 pm

      Hi Vanessa, if your frozen mussels is pre-cooked then you just thaw them but if they are not then you have to boil them still.

      Reply
  6. Cris says

    January 07, 2021 at 1:51 am

    Can mozzarella or velveeta be used as substitute to filipino quick-melt?

    Reply
    • Bebs says

      May 16, 2021 at 1:37 am

      I think that would be a lovely substitute.

      Reply
  7. Jamie says

    November 29, 2020 at 12:10 pm

    My bechamel wasn’t yellow like yours, it turned brown when I added the bread crumbs?

    Reply
    • Bebs says

      May 01, 2021 at 4:27 pm

      As long as it did not brown because it was burnt then it does not matter or use panko bread crumbs that are whiter.

      Reply
  8. Thea De Leon says

    November 27, 2020 at 11:14 pm

    5 stars
    Super easy!! Fast and delicious!👌🏻😋

    Reply
    • Bebs says

      November 28, 2020 at 7:37 pm

      Glad you like it!

      Reply
  9. Erlinda Nanquil says

    October 04, 2020 at 12:18 pm

    Hi, Ms. Bebs! Please share the recipe for the KUTSINTA SA BILAO, the kind which peddlers sell before, not the mold-shaped variant, and also of PUTONG POLO. TNX much!

    Reply
    • Bebs says

      April 30, 2021 at 7:15 pm

      Will add it to our list.😉

      Reply
  10. She says

    September 21, 2020 at 11:44 pm

    My bechamel did not come out like yours. It didn’t mix with the butter. I had the oil around and a thick paste of the garlic milk and breadcrumbs. Where did I make a mistake?

    Reply
    • Bebs says

      November 20, 2020 at 11:44 pm

      It seems that you breadcrumbs did not absorb the liquids as it should. maybe it only needs a bit more time or try adding a bit of flour.

      Reply
  11. Ann says

    June 11, 2020 at 2:09 am

    I have japanese-style breadcrumbs. Is that ok or should i buy a regular one?

    Reply
    • Bebs says

      June 13, 2020 at 11:39 pm

      Panko is fine.

      Reply
  12. Rits says

    October 20, 2019 at 8:27 am

    What milk did you use?

    Reply
    • Bebs says

      October 25, 2019 at 8:25 am

      Hi Rits, I used regular fresh milk.

      Reply

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