Mussels are abundant in the Philippines. Farms in some provinces provide enough supply to the local markets, even for Metro Manila. Although size might be smaller than what westerners are used to. Bigger and meatier mussels are usually imported from New Zealand.
Baked mussels are considered party food. It is another classic “pulutan” dish that Filipinos enjoy while drinking among friends.
The cooking method featured here is more labor intensive as it pre cooks the mussels before baking. This ensures that the mussels are not undercooked.
You can skip the initial simmering and just scald the mussels to get them to open. It is recommended that you serve the baked mussels with some calamansi or lemon wedges if you skip the initial simmering.
Preparation time: 20 minutes
Cooking time: 40 minutes
Good for: 2 – 3 people
- 500 grams medium to large sized green mussels
- 150 grams cheese, grated
- 100 grams roasted garlic, finely minced
- ½ cup butter or margarine
- 100 grams ginger, peeled and crushed
- 2 teaspoon salt
Clean mussels thoroughly. Scrape outer surface of the shells clean and cut any filaments.
Place mussels, ginger and salt in a pot, fill with enough water to cover the mussels.
Simmer mussels until they start to open. Remove from heat and set aside.
Mix grated cheese, garlic and butter until you reach uniform consistency.
Take individual mussels and separate the shell that does not contain meat. Set aside the shell that holds the mussel meat.
Using a teaspoon, scoop the roasted garlic, cheese and butter mixture into the shell that contains the mussel meat.
Try not to over top the mussel as the excess cheese will likely melt over the side of the shell and get wasted.
You may bake, grill or roast the topped mussels until the cheese has melted.
Serve with a spicy soy sauce and vinegar dipping sauce.