Butter Garlic Tahong (Mussels)

Here's a simple and flavorful recipe for Butter Garlic Tahong (Mussels) — a Filipino favorite dish that's quick to prepare and packed with umami!

Watch the full video - How to cook Butter Garlic Tahong (Mussels)

🧄🧈 Butter Garlic Tahong Recipe

📝 Ingredients:

• 1 kg tahong (mussels), cleaned and debearded
• 4 tablespoons butter
• 6–8 cloves garlic, minced (adjust to taste)
• 1 small onion, chopped (optional, but adds sweetness)
• 1 tablespoon cooking oil
• Salt and pepper to taste
• Chopped parsley or spring onions (optional garnish)
• Lemon or calamansi for serving (optional)

🍳 Instructions:

• Soak mussels in water for 15–30 minutes to remove grit
• Scrub shells and remove the beard (the stringy part sticking out of the shell).
• Place tahong in a pot with a bit of water (or no water at all, as they release liquid).
• Cover and steam for 5–7 minutes until shells open.
• Discard any that don’t open. Set aside.
• In a pan, heat cooking oil (this prevents butter from burning).
• In a pan, heat cooking oil (this prevents butter from burning).
• Sauté garlic until golden and fragrant. Add onions if using.
• Season with salt and pepper to taste.
• Add the steamed tahong to the garlic butter.
• Toss and cook for 2–3 minutes, coating them well with the sauce.
• Sprinkle with chopped parsley or spring onions.
• Squeeze lemon or calamansi before serving for a fresh citrus kick.
• Best served with rice or toasted bread to mop up the sauce!