After our delicious foray into all things seasonal and pumpkin-y, we’re back to wrap up our cooking adventure in the Philippines. As our starting point we again turned to Raymund’s site, Ang Sarap, for reference and that’s where we came upon his recipe for Baked Tahong, or baked mussels. Given how much all four of us love mussels, our recipe selection was a no-brainer.
Before we dove in, we did a bit of further exploring on other Filipino recipe sites and then put together our own take on the dish. However, we knew to make the mussels as authentically as possible, one thing was certain, we needed to find green mussels. Fortunately we found a box of frozen New Zealand green mussels on the half shell after only one other grocery stop – given that sometimes we go to five different stores to find the more exotic ingredients, this was a big win.
First we laid out all the mussels on a parchment-lined baking sheet. Notice the green color of the shells – much different from the little black mussels we dug up in Maine.
Finally, Miss A, who we lovingly refer to as our resident cheesehead, took care of adding the cheese over the tops of the mussels. (She both loves cheese and was born in Wisconsin; her football allegiance, however, remains undetermined.)
We were all excited to dig in, especially the kids who were already waiting at the table. I even think Miss A was the first one to actually eat a mussel, followed quickly by Mr. N who devoured his in about 3 minutes. Miss A took a little more time, as she was eating the meat of the mussel selectively. She seemed to prefer the bright orange colored ones.
We all liked the flavors brought to the table by the toppings. I mean how can you not like butter, cheese and garlic? The mussels, however, weren’t quite what we expected. They had a bit more of a fishy taste than the mussels we ate in Maine. It wasn’t a bad quality, just different and surprising. Still we enjoyed them and every shell wound up empty.
As for our spoon rating, we were all in agreement this time at 2 spoons. The mussels were good, we enjoyed them and ate them all, but should we make mussels again, we’ll opt for our Mussels in a White Wine Cream Sauce. Or perhaps toss some mussels into a spicy seafood linguine. Mmmmmmm.
I’ll stop now, because I’m just making myself hungry again. Stay tuned for our next post when we wrap up our culinary tour of the Philippines. Hint – it’s that little roll looking thing next to the mussels.
Print this recipe: Baked Tahong