Stuffed Mussels (Relyenong Tahong)
This recipe is from the Philippines, and sounds very good to me. Mussels are inexpensive here, make sure you clean any grass they have been feeding on if getting local. I am looking forward to making this. You can serve these as an appetizer or as a main dish with rice on the side.
Equipment
- Oven
- Baking Sheet
Ingredients
- 16-20 fresh green mussels
- 500 grams ground pork, (1 lb)
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 6 strips bacon, chopped
- 2 tablespoons fresh parsley, chopped
- ½ cup Cheddar cheese, shredded
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the mussels by soaking them in hot water for a few minutes, this will open the mussels and then spread the shells apart, the shell with nothing on it, take out and discard, the only shells you want remaining will each have a mussel attached to it, swish the shell will the mussel attached in the water a bit to clean it off and remove any impurities. If there is any grass tufts showing, remove those from the mussels as well. Set these aside.
- Preheat your oven to 180° C (350° F). Get out a baking sheet.
- In a mixing bowl, add all the ingredients except the mussels, mix well to combine.
- Scoop up around 1 to 1½ tablespoons of pork mixture and using your hands, stuff it into the shell and onto a mussel. The shell will look like a rounded mound. Repeat until all the mussels have stuffing. Place each mussel on a baking sheet.
- Bake for 30-40 minutes or until starting to brown, you want to make sure the pork is cooked through.
- Remove from the oven, arrange on a serving plate, serve with a dipping sauce of your choice if desired. Enjoy.
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