Inihaw na Tahong – Grilled Mussels with Garlic Butter
- What is inihaw na tahong?
- Cleaning mussels
- Preparing garlic butter
- Grilling techniques
- Serving hot
- Party tips
- Flavor ideas
- Common Questions
- Ready to grill? Fire up your feast!
Filipino inihaw na tahong can absolutely change your grilling game. Ever had one of those nights—you know, everyone’s staring at the burgers or hotdogs, bored out of their minds? Been there, way too many times. That’s when you need something that makes people perk up. Enter inihaw na tahong. First time I tried it at a cousin’s backyard party, I almost didn’t go back to the pork BBQ (yeah, almost)! Plus, it’s honestly simpler than you might guess. If grilled pork BBQ or even a plate of garlic fried rice are family classics for you, you’re gonna want to add this to your regulars.
What is inihaw na tahong?
Well, if you’ve never had inihaw na tahong, you’re missing out. It’s just fresh mussels—big, juicy Filipino ones if you’re lucky—grilled with a slick layer of garlic butter on top. When you see them on the grill, shells wide open bubbling away with that golden butter (okay, my mouth’s watering just remembering), it’s a sign of a fantastic Filipino cookout.
There’s no deep-fry, no need for a crazy marinade from some fancy store. It’s literally just mussels, a homemade garlic butter—don’t worry, we’ll talk about that in a sec—a few minutes on the grill, and boom! Next thing, you’re fighting your uncle for the last one. If you normally stick with pork BBQ with banana ketchup glaze or stick to the more typical meat fare, this is your ticket to something new but still feels like home.
Cleaning mussels
Let’s be real, cleaning mussels is the job nobody’s lining up for, but rustle up a helper and it’s not so bad. You need to scrub the shells first. I usually just use a simple brush under tap water, nothing fancy. If you see any “beards” (those stringy bits sticking out), yank them off. Sometimes I even get my nephews to help by bribing them with extra butter.
Quick tip—chuck any mussels that don’t close when tapped. Might sound dramatic, but trust me, they could make you sick. Give the clean mussels another rinse for luck. There, done. No lectures—just keep things cold, fresh, and you’re in business.
Preparing garlic butter
This part’s up to you to get wild if you want, but for me, the basics hit the spot. I start with soft butter, plenty of minced garlic (more than you think!), a pinch of salt, and sometimes a hint of calamansi or lemon. Smash it all together. If you want, toss in some chopped parsley or even a sprinkle of cheese for extra flair.
Honestly, if you want the house smelling like a five-star restaurant without the bill, garlic butter is your BFF. I sometimes double the amount; it just disappears! The real trick is not letting it burn when you finally grill the mussels.
I made inihaw na tahong for my family last weekend and everyone begged for seconds—even my picky eater niece! Such an easy win.
Grilling techniques
Okay, now for the fire part. I use a charcoal grill for full-on smoky flavor, but a gas grill or even an oven’s broiler in winter isn’t cheating (not in my book). Arrange the mussels shell side down on the hot grill. When the shells pop open, immediately spoon a generous blob of the garlic butter on each one—don’t skimp! Give it a couple minutes until the butter is sizzling and occasionally a bit bubbly. Don’t wander off! Mussels cook fast.
Sometimes I like to toss in a bit of chili flakes if I’m feeling brave. But, careful—a little goes a long way. The mussels should look plump, glossy, and have this inviting smell. When they do, grab them off the grill and don’t overthink.
Serving hot
Here’s where the real fun begins. Pile the inihaw na tahong onto a big platter and let people dive in. There’s no way to eat this delicately, so don’t even try. Best thing? They’re just good by themselves, but if you want to up your eating game, here are a few serving suggestions:
- Serve with a bowl of garlic sinangag if you’re a rice lover. The extra garlic soaks up the mussel juices.
- Calamansi or lemon slices on the side—for drizzling, never optional at big family parties.
- Add some grilled pork or your favorite Filipino party meats for a bigger spread.
- Pair with a crisp, cold drink. Iced tea or even San Miguel, just saying.
Everybody gets messy. No big deal. It’s part of the fun!
Party tips
Want to wow your guests without breaking a sweat? Make a big batch of garlic butter in advance and keep it in your fridge. Clean the mussels the night before (so you don’t look frazzled during party time). Preheat the grill before folks arrive so you can get right to cooking.
If you’re feeding a crowd, just keep topping up the platter as the mussels finish grilling. Trust me, people hover by the grill when these are coming off. Random tip: set out a bowl for empty shells. It keeps the table less chaotic (a little, anyway). Oh, and don’t be surprised if people ask you for your “secret recipe” after.
Flavor ideas
You don’t have to stick only to garlic if you’re feeling experimental. Sometimes I throw on a sprinkle of cheese—anything melty is good. Some folks like a bit of chopped chili, if you want a bit of fire.
Ever tried a sweet chili sauce or even a drizzle of hoisin? It’s a flavor bomb. There’s something about the smoky mussel with a touch of sweet and heat that just sings. Even coconut oil instead of butter for a touch of tropical flair? Worth trying once! Don’t be afraid to get creative—Filipino food shines when you mix and match what’s on hand.
Common Questions
Do I need to soak mussels before cooking?
Not really, but I usually rinse and soak them for 10-15 minutes to let grit fall out. Makes cleaning easier.
Can I use frozen mussels?
Sure, but fresh is best. If you go frozen, thaw them completely and check for off smells.
Is there a quick substitute for calamansi?
Lemon or lime does the job in a pinch, though calamansi has its own magic. No stress.
What if my mussels don’t open on the grill?
Toss ‘em. Safe, not sorry. Only eat the ones that fully open.
How long can I keep leftover inihaw na tahong?
Honestly, it’s best eaten fresh, but you can store leftovers in the fridge for a day. Microwave will work, but the texture isn’t as epic.
Ready to grill? Fire up your feast!
Alright, my friend, that’s my love letter to inihaw na tahong. With a bit of prep and a handful of ingredients, you’ll serve up something that’s party-perfect and homey at the same time. Filipino food is always a crowd-pleaser—whether it’s grilled mussels or even classic sides like tahong soup or must-try fusion dishes like baked tahong with butter cheese and roasted garlic. Just trust your gut and your family’s taste buds. Feeling curious about other ways to enjoy mussels? Check out how tahong pairs with sitaw and tilapia for a lunch that’ll make you want seconds. Go on, give it a try!
Inihaaw na Tahong
Ingredients
For the mussels
- 2 pounds fresh mussels Choose large, juicy mussels
For the garlic butter
- 1/2 cup soft butter Should be softened at room temperature
- 8 cloves minced garlic Use more if desired
- 1 pinch salt To taste
- 1 tablespoon calamansi juice (or lemon) Can be added for extra flavor
- 1/4 cup chopped parsley (optional) For added freshness
- 2 tablespoons grated cheese (optional) For extra flavor
Instructions
Cleaning the Mussels
- Scrub the mussel shells under tap water with a brush.
- Remove the beards by pulling them off.
- Discard any mussels that do not close when tapped.
- Rinse the clean mussels again for luck.
Preparing the Garlic Butter
- In a bowl, combine soft butter, minced garlic, salt, and calamansi or lemon juice.
- Mix in chopped parsley and grated cheese if desired.
Grilling the Mussels
- Preheat the grill to medium-high heat.
- Arrange mussels shell side down on the grill.
- As soon as the shells pop open, spoon garlic butter generously onto each mussel.
- Grill for another 2-3 minutes until the butter is sizzling and bubbly.
Serving
- Transfer the grilled mussels onto a large platter.
- Serve with additional garlic sinangag (fried rice) and calamansi or lemon slices.
