IT’S All Saints’ Day weekend, the kids are on semestral break, and work has slowed down a bit towards the weekend, so you’ve got a bit of time to bond at home as a family. Why not whip up a new dish that’s easy to prepare and yet looks very impressive on the dining table? Here’s a Baked Mussels recipe that I have just picked up from the Hunt’s Kitchen Superstar collection. It presents a twist to the usual Baked Mussels in that it makes use of Hunt’s Tomato Sauce, which really makes a difference in the flavor of the end product. Hunt’s Tomato Sauce, like its Spaghetti Sauce, is made from all-natural, vine-ripened tomatoes, so it provides the dish a rich, well-rounded flavor. Add to this the fact that it has caramelized onion as accompaniment to the classic grated cheese topping.
This take on Baked Mussels can be an awesome appetizer or cocktail pica-pica. It can also be an excellent viand to go with hot, steamed rice.
50 grams butter
50 grams chopped garlic
1-1/2 kgs. tahong (mussels)
1 pack Hunt’s Pinoy Tomato Sauce with Lycofiber, 1 kg.
salt and ground pepper to taste
2 pcs. white onion, julienned
30 grams white sugar
250 grams quickmelt cheese, grated
30 grams basil chiffonade*
1. Sauté garlic in butter. Add mussels, then cover. Simmer until mussels are fully cooked and open.
2. Remove mussels from the stock. Simmer stock and reduce. Add Hunt’s Pinoy Tomato Sauce with Lycofiber, then season with salt and ground pepper to taste.
3. Remove empty half shell of mussels and discard. Arrange half shells with mussel meat on a baking tray. Set aside.
4. Sauté julienned onion in butter and add sugar. Cook until onion is wilted and caramelized.
5. Top each half shell of mussel with a generous amount of the caramelized onion. Spoon tomato sauce mixture over the caramelized onion. Sprinkle with grated cheese.
6. Bake in a 350˚F oven until cheese melts and top lightly browns. Top with basil chiffonade (*fresh basil leaves sliced into very thin strips) and serve.
Makes 4 to 5 servings.