Dreaming about baked tahong for months I bought a packet of frozen mussels but decided on trying something new. I remember reading about fried mussels or clams drizzled with lemon and so I ended up with this simple but fabulous appetizer.
Ingredients:
Frozen mussels
1 onion, diced
4 tbsp of crushed garlic
1 small lemon
salt and pepper
olive oil
Squeeze lemon juice on the mussels. Take out the seeds. Sprinkle salt and pepper and stir in the diced onions. Mix thoroughly and marinate for at least an hour.
Heat olive oil in a pan. Stir-fry garlic until fragrant. Add in the mussels and marinade and stir-fry for about 3 minutes or until the juice dries up. Toss in more diced raw onion and chili if desired. Serve immediately.
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6 Comments
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aba sister! welcome back to blogging! hahaha! this tahong recipe looks yum, ma-try nga!
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Sounds delicious! It also reminds me of one of your recipes that i really like - sorry for the life of me i can’t remember the name. It’s ground meat with lemon and onions. Mmmmm.
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Hi, Iska! Glad to see you’re back and blogging!
Your tahong recipe looks really good. I should try it as I’ve been looking to healthier alternatives to the baked mussels smothered with butter and parsley!
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Hi Ces! Oo nga hirap ng may net issues. Oh well… try this sister… 1st time ko lang din ginawa but really good.
Mae, it’s quilo babi, a kapampangan dish. Yeah it’s almost the same procedure except in quilo the juice should be retained. Try this as well
Hi Midge! Unlike you I miss baked tahong hahaha! By the way, I can’t make a comment on your website. Don’t know why. I tried several times since last month. I sent you emails, too, but they keep bouncing back.
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After the red tide scare, I will buy mussels na to try this recipe.
How are you, Iska?
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Add beer or wine, some herbs, salt & pepper to tast and thicken with cream after tossing the mussels. Finish up with butter.
One Trackback
[...] There are so much ways to cook mussels. I usually have ‘em marinated in lemon, buttered, steamed with sweet chili sauce or bake with garlic and cheese. Friday night, I went back to basics but with a little difference. Mom’s way is to sprinkle salt all over the mussels, shelled and all, and steam until cooked. I basically did the same but with a dash of pepper and a bit of presentation. [...]