Baked Tahong

[et_pb_section fb_built=”1″ _builder_version=”3.22″ _i=”0″ _address=”0″][et_pb_row _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” _i=”0″ _address=”0.0″][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” _i=”0″ _address=”0.0.0″ custom_padding__hover=”|||”][et_pb_text _builder_version=”3.27.4″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” _i=”0″ _address=”0.0.0.0″]Baked tahong is a cheap alternative of the famous baked scallops served in restaurants. And these baked shellfish is one of the favorite appetizers here in Philippines. Especially that seafoods here is inexpensive, harvested fresh everyday and can be easily bought in the supermarket. But tahong or mussels should be eaten with extra caution. My mom told me, when buying shellfish especially mussels or tahong, we need to buy it fresh. Since there are some mussels that are poisonous or they easily get stale.

INGREDIENTS:

• 20 pcs fresh mussels or scallops
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons all purpose flour
• 1 1/2 cups fresh milk or evaporated milk
• 1/2 cup cheese, grated
• salt and pepper to taste

PROCEDURE:

1. Wash the shell of the mussels or tahong properly and remove the beard.
2. In a pan or boiling water, steam mussels, till shell opens. Discard the unopened ones.
3. Remove empty shell and arrange in baking tray.
4. For the white sauce: Melt the butter in a pan, then saute garlic and add the flour. Mix well then stir in the milk. Season with salt and pepper. Remove from heat when mixture thickens slightly.
5. Spoon white sauce onto the mussels.
6. Top it with grated cheese.
7. Bake at 350ºF for 5 minutes or until the cheese melts.
8. Garnish the baked tahong or mussels with parsley.
9. Serve and enjoy these delicious appetizer!

Baked tahong with white sauce

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