Comments on: Baked Mussels…

By: teny

teny — Wed, 19 Aug 2009 23:48:16 +0000

I tried it from a friend several years back but they boiled beer to open the tahong instead of just water. I just love this bar chow, Im just worried about how clean and safe it is when i eat out.

By: bagito

bagito — Wed, 19 Aug 2009 03:48:51 +0000

Susan D, your recipe is similar to my great aunt’s except for the mayo. She uses butter, browned garlic and quickmelt cheese. So simple yet it’s so good, I truly miss it (and my great aunt, too–she’s still alive thank God but we’re continents apart). (sniff, sniff)

By: ted

ted — Tue, 18 Aug 2009 19:41:25 +0000

@Betty Q., i will surely try adding linguini next time. They also offer Manila clams at Costco, but my siblings says they are too sandy, siguro kailangan ko muna pasukahin yung mga clams bago iluto?

By: Susan D.

Susan D. — Tue, 18 Aug 2009 07:53:13 +0000

I have a recipe similar to yours except no breadcrumbs, but lots of crushed browned garlic, a little mayo/butter, and cayenne pepper sprinkled before the parmesan cheese. Everyone loves it…can never make enough of these when served for a dinner, it’s gobbled up!!

By: THELMA

THELMA — Tue, 18 Aug 2009 05:18:24 +0000

there is a japanese restaurant where we often go to. baked clams are one of the cooked items that they serve at the buffet…

By: betty q.

betty q. — Tue, 18 Aug 2009 03:35:16 +0000

Hey Ted: try adding linguini to your sofrito tahong If too saucy, add a pinch of breadcrumbs and chopped parsley with the basil chiffonade. This is what we had for supper only, I added clams instead of mussels and barbecued scallopsand prawns.

By: ted

ted — Mon, 17 Aug 2009 19:20:19 +0000

I used to buy the frozen NZ grown mussels, until Costco here in my area started selling those small black mussels fresh from Rhode Island. I would steaming them with my sofrito concoction of Olive oil, Garlic, shallots, freshly chopped unseeded Roma Tomatoes, white wine and some chicken broth and cracked black pepper, topping it off with chopped Sweet Basil after steaming for 5min. Serve with sliced french baguettes, it beats what “Tomatina” is serving at a quarter of the cost.

By: botchok

botchok — Mon, 17 Aug 2009 17:54:05 +0000

I’ve tried diff. kinds off mussels including those frozen NZ variety but i’d say the ones we eat from Pinas is much sweeter, at least for me.Also, the grated Quezo de bola in butter reminds me of my late lola. That’s what we used to have with our pan de sal during my childhood days, specially after the Christmas season as we usually have a few quezo de bola in the fridge given by family friends. The good old days!

By: smiles4angels

smiles4angels — Mon, 17 Aug 2009 12:51:17 +0000

yum yum… love baked mussels…

By: steph

steph — Mon, 17 Aug 2009 04:38:58 +0000

ahh i must try this soon!! nz mussels are ginormous and really yummy!