Cheesy Garlic Baked Tahong
The fresh seafood goodness of mussels gets a burst of added flavors with zesty calamansi juice, sweet-sour mayonnaise and salty quick-melting cheese. Baked until golden brown, customers will definitely have a hard time keeping their hands off these!
Ingredients
Marinated Mussels
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Mussels, steamed or halved 1000.0 g
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Calamansi Juice 25.0 ml
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Black Pepper, ground 1.0 g
Cheesy Garlic Sauce
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Sauce:
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Milk, full cream 350.0 ml
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Cheese, quick melting 200.0 g
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Toppings:
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Bread Crumbs, panko 50.0 g
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Butter, unsalted 100.0 g
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Parsley, chopped 20.0 g
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Garlic, fried crispy, minced 25.0 g
Assembly and Baking
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Quick Melting Cheese (optional)
Preparation
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Marinated Mussels
40 minutes- Prepare the marinade sauce by combining well the calamasi juice, Knorr Liquid Seasoning and pepper.
- Soak cooked mussels in the marinade for around 30 minutes then set aside.
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Cheesy Garlic Sauce
30 minutes- Dissolve the Knorr Cream Soup Base and milk in a pot. Heat over medium fire until it comes to a boil. Make sure to keep stirring constantly in the process to avoid lumps.
- Once it starts to boil, turn down the heat and move the pot to let it cool down.
- Add the Lady's Choice Real Mayonnaise and the quick melt cheese to the bechamel sauce from the previous step then mix until it's well incorporated.
- In a pan, melt the butter and place the bread crumbs.
- Fry the crumbs until it turns light brown in color then throw in the parsley as well.
- Remove the pot from the stove. Throw in the garlic and Knorr Chicken Powder together and combine well.
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Assembly and Baking
20 minutes- Evenly pour the bechamel sauce over the marinated baked mussels from the first procedure.
- Drizzle the garlic bread crumbs mixture as well then spinkle in more quick melting cheese (optional).
- Bake the mussels in a 180c pre-heated oven or toaster for 8 to 10 minutes until the top turns golden brown and bubbly.
