Baked Tahong (Mussels)

Clean mussels thoroughly. Scrape outer surface of the shells clean and cut any filaments.

Place mussels, ginger and salt in a pot, fill with enough water to cover the mussels.

Simmer mussels until they start to open. Remove from heat and set aside.

Mix grated cheese, garlic and butter until you reach uniform consistency.

Take individual mussels and separate the shell that does not contain meat. Set aside the shell that holds the mussel meat.

Using a teaspoon, scoop the roasted garlic, cheese and butter mixture into the shell that contains the mussel meat.

Try not to over top the mussel as the excess cheese will likely melt over the side of the shell and get wasted.

You may bake, grill or roast the topped mussels until the cheese has melted.

Serve with a spicy soy sauce and vinegar dipping sauce.

Baked Tahong (Mussels)