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Baked Tahong with Sweet Chili-Mayo Topping

Baked Tahong with Sweet Chili-Mayo Topping

Baked Tahong with Sweet Chili-Mayo Topping are the ultimate seafood appetizer! These stuffed mussels are easy to make, creamy, cheesy, and seriously addictive.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 24 piece frozen half-shell mussels, thawed
  • 1 cup mayonnaise
  • 0.5 cup Cheddar cheese, shredded
  • 2 tbsp sweet chili sauce
  • 1 tbsp green onions, chopped
  • 1 tsp lime juice

Instructions

  1. Mix mayonnaise, cheese, sweet chili sauce, green onions, and lime juice. Gently stir until incorporated.

  2. Arrange mussels 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 cover the mussel fully.

  3. Bake in a 375 F oven for about 10 to 15 minutes or until it turns golden and bubbly. Best served right away.

  4. If using fresh mussels, prepare them following the instructions on the post. If using frozen half-shells, thaw completely.

  5. 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.

  6. Line the baking sheet with parchment paper or aluminum foil to catch drips, as baked-on cheese can be pretty hard to scrub off.

  7. If the topping is browning too fast before the mussels are cooked through, loosely tent with foil.

  8. Do NOT overbake! As with most shellfish, mussels will shrink and toughen the longer they cook.