Baked Tahong with Sweet Chili-Mayo Topping

Baked Tahong with Sweet Chili-Mayo Topping are the ultimate seafood appetizer! These stuffed mussels are easy to make, creamy, cheesy, and seriously addictive.

Looking for the ultimate seafood appetizer? These stuffed mussels with sweet chili-mayo topping will knock your socks off! Juicy and tasty with a creamy, cheesy, perfectly sweet, and mildly spicy topping, they're seriously addictive! Trust me when I say DOUBLE the servings because these babies will disappear from the buffet table as fast as you make them.

I also have crispy tahong and mussels a la gamba on the blog if you're looking for more ways to cook this seafood. They're all delicious and have their own set of flavors, but I have to say, this cheesy tahong recipe is my personal favorite!

It's budget-friendly and easy to prepare, perfect for serving a large crowd. A big batch can be ready in minutes with hardly any effort unless you're using fresh mussels, which do require a bit of prep.

Sweet Chili-Mayo Topping

This mayo-sweet chili topping is the stuff food dreams are made of and needs to be in your back pocket! It adds tons of flavor and acts as a protective coating that keeps seafood or meat from drying out during cooking.

And it's versatile, too! I use it on baked cheese shrimp, baked salmon with sweet chili mayo topping, and chicken breast, which always has great results. The best part is the topping mixture is quick and has only five ingredients!

• Mayonnaise- for that golden, creamy layer of goodness
• Shredded Cheese- use cheese that melts quickly and smoothly, such as Eden, American cheese, Cheddar, or Monterey Jack. I don't recommend Mozzarella as it's very stringy.
• Sweet Chili Sauce- a couple of tablespoons takes the topping to the next level! Its sweet and mildly spicy taste balances the creamy and salty cheese and mayo.
• Green Onions- for a pop of color
• Lime Juice- a drizzle or two helps brighten flavors

How to Prepare Fresh Mussels

I use frozen mussels in half-shells, ready to use in the recipe after completely thawing. If using fresh mussels, please check out the tips below on how to clean and open the tahong.

• Mussels that are open before cooking are not necessarily "dead." Tap the mussel with your finger and wait for it to close; if the shell doesn't close after tapping, throw it away.
• Inspect shells for cracks or openings and discard them.
• Soak the mussels in cold water for about 20 minutes to remove dirt or sand. Drain well.
• Scrub the shells with a kitchen brush under cold, running water. Use a paring knife to scrape off any hard filaments.
• Remove the beard or byssus by pulling down toward the hinge of the shell and outward.
• Hold the mussel firmly, insert a blunt knife between the top and bottom shell, and gently twist to pop open. Remove the top shell.

• Stir the topping ingredients just until combined. Make it when you're ready to top and bake the mussels, as the mixture tends to get liquidy as it stands.
• Line the baking sheet with parchment paper or aluminum foil to catch drips, as baked-on cheese can be hard to scrub off.
• If the topping is browning too fast before the mussels are cooked, loosely tent with foil.
• Do NOT overbake! As with most shellfish, mussels shrink and toughen the longer they cook.

How to Serve

• Serve these cheesy baked mussels as an appetizer, with a cold beer, of course! They're the perfect tapas and are sure to be a party hit!
• But although I usually serve them as appetizers, they also make a great meal with steamed rice and your choice of green salad or vegetable side dish. Any way you enjoy them, they're delicious!

If you're in the mood for soup instead, you might want to try this sinabawang tahong. Bursting with ginger flavor and vibrant spinach leaves, it's the ultimate cold-weather comfort food! Prefer omelet? I've got that covered, too! My tortang tahong is so good with rice and a side of banana catsup for dipping!