Comments on: Baked mussels (tahong), the simple way

By: tekno

tekno — Sun, 25 Oct 2009 10:07:25 +0000

subtitute it with ultra-fine chopped ginger and add 1 (one) drop of calamansi for each shell.

By: Connie

Connie — Mon, 24 Aug 2009 06:04:16 +0000

1. No pre-cooking needed.
2. Any kind of cheese will do.
3. It’s raw garlic.

By: Ruby

Ruby — Mon, 24 Aug 2009 04:41:30 +0000

Thank you so much for this recipe! Being a novice cook, I have some questions, though. I would truly appreciate it if you could answer them for me!

1. If the mussels I purchase are already half shells, do I need to still cook them in a saucepan prior to baking or just go straight to baking?

2. Will shredded jack cheddar cheese work well with this?

3. The garlic that is added to the mussels in the baking tray — must it be satueed prior to this? Or does cooking of the garlic occur in the baking?

Thanks again!!!

By: evelyn santos

evelyn santos — Sun, 23 Aug 2009 03:13:19 +0000

i wanna share my simple bake mussel recipe
using the mixture of mayo, egg yolk, chopped garlic, chopped parsley add a little sugar add this mixture on every shell and bake till slightly brown

By: DJ

DJ — Fri, 21 Aug 2009 19:42:19 +0000

IF YOU PUT SOME MAYO THAT WILL GIVE A DIFF FUSION, TRY IT