Comments on: Baked Mussels

By: Bluey

Bluey — Tue, 22 Aug 2006 16:40:01 +0000

Alternative: Try boiling your mussels in sprite (Yes, SPRITE) then pour some garlic sauteed in melted butter over it. Top with quick melting cheese and you could also add in diced bell peppers (to make it really aromatic), pop it into the oven until your cheese melts and voila, a local favorite.

By: lio

lio — Sat, 07 Jan 2006 01:17:48 +0000

this recipe looks great, but do try using artichoke jalapeno dip if you can find it and be extra bold bt topping your mussels with crispy garlic chips and i assure you you would be in nirvana for sure

By: Seafood Concepts

Seafood Concepts — Thu, 05 Jan 2006 16:15:16 +0000

Seafood Concepts is a trade partnership set out to maximize the business potential of local seafood producers. You may want to check out our quality Tahong Products available in leading supermarkets in Metro Manila (PriceSmart, Robinson’s, Shopwise). These are clean, fresh – frozen Mussels from Region 8 certified safe by the Bureau of Fisheries & Aquatic Resources (BFAR). Available products include among others, Tahong Meat, Tahong Half Shell, Nylon Shell & Chinese Scallop Meat.

email us at seafoodconcepts@yahoo.com.

By: gastronoma

gastronoma — Wed, 04 Jan 2006 15:36:17 +0000

As for me, i also do the breadcrumbs-cheese mixture thing. But instead of butter, i mash tons of garlic in olive oil(sometimes extra virgin), add a little salt, top the mussels with that, then top with the breadcrumbs-cheese mixture then bake. Yummy on clams too. :)

By: julius

julius — Fri, 30 Dec 2005 16:29:17 +0000

yummm… you should also try brushing the mussels with coconut creme and garnished with garlic and cheese. A friend brought a batch once and I was totally blown away.

Also, you know any recipes how to cook diwal (angelwing clams)? In Hinigaran, Negros Occidental, they have many small-scale mussel farming but it’s the oyster farming that’s making this town famous! Less than P100 for a kalat-full of fresh oysters!

By: Marketman

Marketman — Thu, 29 Dec 2005 13:28:29 +0000

Sha, mussel farming not common but recently they have been raising large new zealand style mussels in the pristine waters off of Palawan…but by the time it gets transported to manila, they are dead… I think they are otherwise flash frozen for export… Anna, the breadcrumbs extend the cheesy, crusty coating over the mussel itself… wysgal, there is also a recipe for mussels steamed with white wine and other goodies…yum, that’s really good with french fries!

By: Anna

Anna — Wed, 28 Dec 2005 20:55:47 +0000

This is definitely a great appetizer. My guests love it. My version of it is melt the butter and brush on the mussell, put a dab of mayonnaise on top and sprinkle grated parmesan cheese. I’ll try your version with the breadcrumbs and I’m sure olive oil on it will taste great.

By: sha

sha — Wed, 28 Dec 2005 13:28:54 +0000

the other half just read yr post and asked if mussel farming is common in the Phils.
between cannes and antibes in south of france you can see mussels farm everywhere…

By: schatzli

schatzli — Wed, 28 Dec 2005 09:57:51 +0000

I woke up today asking nothing but SEAFOOD. too cold and too wet to go to wet market today but I am feeling mussels after this post…

On boxing day ( which is not celebrated in Greece as Boxing Day) but just another holiday, MM I had to drag everyone to the coast. To be exact the Cape of Sounion and had lunch just below the Temple of Poseidon. Shrimp, baby calamares, smoked mackarel, bream, white wine from the barrel.

Surely we will have more exciting posts for 2006!
Just got pork and I WILL EXPERIMENT WITH YOUR TOCINO RECIPE.
Will update you how it turns out!

By: wysgal

wysgal — Wed, 28 Dec 2005 05:28:58 +0000

Mussels with Fries (Moules Frites for would-be linguists out there) can’t be beat! With a chilled glass of dry white wine … hmmm I’m getting lazy weekend snacking ideas already.