Baked Tahong with Sweet Chili-Mayo Topping
Baked Mussels topped with mayo, sweet chili sauce, cheese, and green onions are the ultimate appetizer! Creamy, cheesy, and tasty, they're seriously addictive and sure to be a party favorite!
Servings: 4 Servings
Calories: 461kcal
Ingredients
- 24 pieces frozen half-shell mussels, thawed
- 1 cup mayonnaise
- ½ cup Cheddar cheese, shredded
- 2 tablespoons sweet chili sauce
- 1 tablespoon green onions, chopped
- 1 teaspoon lime juice
Instructions
- In a bowl, combine mayonnaise, cheese, sweet chili sauce, green onions, and lime juice. Gently stir until incorporated.
- Arrange in a single layer on an aluminum foil or parchment-lined baking sheet. Spoon about 1 teaspoon of mayo-chili mixture on each shell and spread to fully cover the mussel.
- Bake in a 375 F oven for about 10 to 15 minutes or until golden brown and bubbly. Serve immediately.
Video
Notes
- If using fresh mussels, prepare them following the instructions on the post. If using frozen half-shells, thaw completely.
- 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 pretty hard to scrub off.
- If the topping is browning too fast before the mussels are cooked through, loosely tent with foil.
- Do NOT overbake! As with most shellfish, mussels will shrink and toughen the longer they cook.
Nutrition
Calories: 461kcal | Carbohydrates: 5g | Protein: 4g | Fat: 46g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 545mg | Potassium: 44mg | Sugar: 5g | Vitamin A: 195IU | Vitamin C: 1.2mg | Calcium: 106mg | Iron: 0.5mg