Inihaaw na Tahong
Filipino grilled mussels topped with rich garlic butter, perfect for gatherings and a refreshing change from BBQ.
Servings: 6 servings
Calories: 250kcal
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.
Notes
Make a big batch of garlic butter ahead of time and refrigerate. Clean mussels the night before grilling to save time.