• 1 kg large black mussels
  • 1/4 cups olive oil
  • 1/3 cups water
  • salt and pepper to taste
  • 2 cups bread crumbs
  • 4 tbsp grated Pecorino Romano cheese
  • 3 garlic cloves, finely minced
  • 2 tbsp Italian flat leaf parsley, chopped
  • 1 tsp crushed red chili
  • 12 fresh pear tomatoes, chopped

Baked Mussels Directions

  1. Scrub the mussels with a brush, and pull off beards if necessary.
  2. Prepare a fry pan with a tight fitting lid that is large enough to hold all the mussels.
  3. Add 3-4 tablespoons olive oil, water, salt, and pepper. Cover pan; let mussels steam over medium heat to open.
  4. Meanwhile, combine breadcrumbs, cheese, garlic, parsley, and chili. Set aside.
  5. Preheat oven to 375 degrees (F). Remove mussels from pan to cool and reserve cooking liquid. Discard any unopened mussels.
  6. Open shells of remaining mussels and pull mussels from shell. Do not break shells apart.
  7. Lay shells flat across a rimmed baking sheet and place one mussel in each shell.
  8. Cover mussel with 1 tablespoon stuffing mixture and 1 tablespoon chopped tomatoes.
  9. Sprinkle with chopped parsley.
  10. Drizzle with olive oil and remaining liquid from steam process to moisten breadcrumbs.
  11. Bake until golden brown, about 15-20 minutes.
  12. Serve hot.
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Baked Tahong Recipe, 10.0 out of 10 based on 1 rating

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