Baked Tahong with Sweet Chili-Mayo Topping
Baked Tahong with Sweet Chili-Mayo Topping are the ultimate seafood appetizer! These stuffed mussels mayo are easy to make, creamy, cheesy, and seriously addicting.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 Servings
- 24 pieces frozen half-shell mussels, thawed
- 1 cup mayonnaise
- 1/2 cup Cheddar cheese, shredded
- 2 tablespoons sweet chili sauce
- 1 tablespoon green onions, chopped
- 1 teaspoon lime juice
In a bowl, combine mayonnaise, cheese, sweet chili sauce, green onions, and lime juice. Gently stir until incorporated.
Spoon about 1 teaspoon of mayo-chili mixture on each shell and spread to fully cover mussel. Arrange in a single layer on an aluminum foil or parchment-lined baking sheet.
Bake in a 375 F oven for about 10 to 15 minutes or until golden brown and bubbly. Serve immediately.
Calories: 461kcal | Carbohydrates: 5g | Protein: 4g | Fat: 46g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 545mg | Potassium: 44mg | Sugar: 5g | Vitamin A: 3.9% | Vitamin C: 1.4% | Calcium: 10.6% | Iron: 2.5%