Baked Mussels Stuffed With Cheese (Baked Tahong)
These baked mussels (baked tahong) are steamed until just opened, then topped with a garlicky béchamel and two cheeses for a golden, bubbly seafood appetizer that feels restaurant-fancy but is easy at home.
Equipment
- Large pot with lid
- Baking sheet
- Wire rack or foil (optional)
- Small saucepan
- Whisk
- small mixing bowl
- Knife
- spoon
- Tongs
- Oven mitts
- Small brush (optional, for scrubbing shells)
Ingredients
- 24 mussels green-lipped or regular; scrubbed and debearded
- 1 cup quick-melt cheese shredded, or mozzarella
- 0.5 cup Parmesan cheese grated
- 4 cloves garlic minced, divided
- 0.25 cup unsalted butter divided
- 2 tbsp all-purpose flour for béchamel
- 1 cup milk whole milk preferred
- 2 tbsp fresh parsley chopped
- 1 tbsp lemon juice
- 0.5 tsp black pepper
- 0.25 tsp salt
- 0.25 cup breadcrumbs optional, for crunch
Instructions
- Preheat the oven to 375°F (190°C). Rinse mussels under cold water, scrub shells, and pull off the beards (pull toward the hinge). Discard any with cracked shells. If a mussel is open, tap it—if it doesn’t close, discard it.
- Steam the mussels: Place mussels in a large pot with about 1 cup water. Cover and steam 3–5 minutes, just until the shells open. Discard any that do not open.
- Cool 5 minutes until safe to handle. Remove and discard the top shells, keeping the mussel meat on the bottom half shell. Arrange the mussels on a baking sheet.
- Make the garlicky béchamel: In a small saucepan over medium heat, melt 2 tablespoons of the butter. Add 2 cloves minced garlic and cook 30 seconds. Whisk in flour and cook 1 minute.
- Slowly whisk in milk until smooth. Season with salt and black pepper. Simmer 2–3 minutes, whisking, until slightly thickened. Remove from heat and stir in parsley, lemon juice, and the remaining 2 cloves minced garlic (for extra punch).
- Spoon a small amount of béchamel over each mussel. Top with shredded quick-melt/mozzarella and a sprinkle of Parmesan. If using, add a pinch of breadcrumbs for crunch.
- Bake 12–15 minutes, until the cheese is bubbling and lightly golden. Optional: Broil 1–2 minutes at the end for deeper browning (watch closely).
Notes
Buy & handle mussels safely: Choose mussels that smell fresh (like the sea) and are tightly closed or close when tapped. Discard any that are broken, smell strongly fishy, or don’t open after steaming.
Make-ahead: Steam and shell the mussels up to a few hours ahead; keep chilled and covered. Top and bake just before serving.
Leftovers: Best eaten the same day. If needed, refrigerate up to 1 day and reheat at 350°F (175°C) for a few minutes until warmed through.
Nutrition
Calories: 220kcal | Protein: 16g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 420mg