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crispy tahong with sliced jalapenos on a cast-iron skillet
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3.6 from 10 votes

Crispy Tahong (Deep-Fried Mussels)

Deep-fried Mussels are the ultimate seafood appetizer. Coated in flour and deep-fried until golden and crunchy, these crispy tahong are seriously addictive!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer
Cuisine: Filipino
Servings: 4 Servings
Calories: 360kcal


  • 2 pounds half-shell New Zealand mussels
  • 3/4 cup flour
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • canola oil

For Spicy Vinegar Dip

  • 1 cup vinegar
  • 4 cloves garlic, peeled and minced
  • 1/2 teaspoon peppercorns, crushed
  • 1 Thai chili pepper, finely chopped
  • salt to taste


  • Using a butter knife, pry mussels from shells. Discard shells. Wash mussel meat and drain well.
  • In a bowl, combine flour, cornstarch, salt, garlic powder, and pepper.
  • Dredge mussels in the flour mixture to fully coat.
  • In a pan over medium heat, heat about 2-inch deep of oil to 350 F.
  • Add mussels, shaking off excess flour, and deep-fry for about 5 to 7 minutes or until mussels are cooked through and are golden and crisp.
  • Remove from heat and drain in a colander set over a bowl. Serve hot with spicy vinegar dip.

For Spicy Vinegar Dip

  • In a bowl, combine vinegar, garlic, peppercorns, chili and salt to taste.



Do not overcrowd pot during frying, fry in batches as needed.


Calories: 360kcal | Carbohydrates: 32g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 916mg | Potassium: 431mg | Fiber: 1g | Sugar: 1g | Vitamin A: 199IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 6mg