I cooked mussels with lemon few weeks ago – reminiscent of quilo babi, enjoyed it very much, but still didn’t get over my sinful cravings for baked tahong. Then I accidentally googled this recipe on baked tahong without an oven and it reminded me of how my cousin did it 2 Christmases ago back in Manila. And so I came up with this tasty buttered tahong mixed with Parmesan Cheese and Italian herbs very much similar to Edwin‘s cooking suggestions.
5 to 6 tbsp of finely chopped garlic
A dash of mixed Italian dried herbs – marjoram, basil, red bell pepper, rosemary, oregano, parsley & thyme
Melt butter in a non-stick pan over low fire. Stir in the garlic until slightly browned and aromatic. Throw in the mussels and fry for about 2 minutes with continuous stirring, adding more butter when necessary. Sprinkle with Parmesan cheese and Italian herbs. Continue stirring for another couple of minutes until the mussels absorbs the flavor of mixed butter, cheese and herbs.