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Baked Tahong (Baked Mussels with Mayo-Chili Topping)

Having a party? These baked mussels with mayo-chili topping got you covered. Moist and succulent with a creamy, sweet and spicy crust, expect these baked tahong to disappear from the buffet table as fast as you make them.

Baked Mussels with Mayo-Sweet Chili Topping

Baked Tahong (Baked Mussels with Mayo-Chili Topping)
Prep time:
Cook time:
Total time:
Yield: 4 Servings
  • 24 pieces large green mussels (half shell)
  • 1 cup mayonnaise
  • ½ cup Cheddar cheese, shredded
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon green onions, chopped
  • juice from one lime
  1. Remove any beard, grit and dirt from mussels. Wash well, drain and pat dry.
  2. In a bowl, combine mayonnaise, cheese, sweet chili sauce, green onions and lime juice.
  3. Spoon about 1 teaspoon of mayo-chili mixture on mussels and arrange in a single layer on a baking sheet. Bake in a 375 F oven for about 10 to 15 minutes or until golden brown and bubbly. Serve hot.
I used frozen green mussels that are already half-shelled. If using live mussels, steam mussels just until shells open and remove top shell.


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  1. These look so yummy! I just picked up a pound of fresh green lipped mussels from the grocery, looks like they will become this tonight.

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