Crispy Tahong (Mussels) in Garlic Butter Sauce

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Crispy tahong (mussels) in garlic butter sauce

Crispy tahong (mussels) in garlic butter sauce

Tasty Filipino Pulutan Recipe

Tahong, or mussels, are one of the most popular types of shellfish in the Philippines. Aside from its delicious taste, it's relatively inexpensive at P100 (around $2) per kilo.

Filipinos usually enjoy eating mussels in soups (e.g., sinabawang tahong) or as a pulutan (snack). This simple recipe for crispy tahong in garlic butter sauce is an example of a popular pulutan. Try it with a glass of cold beer or a cocktail.


For the tahong:

  • 1 large egg (use egg white only)
  • 1 cup tahong (mussels), cooked and unshelled
  • 4 tablespoons flour
  • 2 tablespoons cornstarch
  • Salt and pepper, to taste
  • cooking oil, for deep-frying

For the garlic butter sauce:

  • 3 tablespoons butter, melted
  • 2 tablespoons garlic, minced


For prep:

  • 1 medium bowl
  • 2 small bowls
  • 1 medium plate
  • 1 measuring cup
  • Measuring spoons
  • Chopping board
  • Knife

Cook Time

Prep timeCook timeReady inYields

15 min

20 min

35 min

2 to 4 servings


  1. Remove the tahong meat from the shells. Wash and drain well. Set aside.
  2. In a bowl, combine the egg white, cornstarch, flour, salt, and pepper. Mix until well combined. Dredge the mussels pieces into the mixture.
  3. In a pot, heat the oil. Deep-fry the mussels until golden brown.
  4. Remove from the heat. Transfer to a fry rack to drain the excess oil. Set aside.
  5. In a pan, fry the garlic in butter. Add a little oil to prevent the butter from burning. Once it is ready, toss the fried mussels until all pieces are coated. Serve immediately and enjoy.

Tips and Techniques

  • To expel sand from the mussels, soak the mussels in a bowl of salted water.
  • Use scissors to remove the mussel beard.
  • Use a paring knife to remove the mussel meat.
  • Removing the mussel meat will be easier if you cook the mussels first in boiling seasoned water.
  • Do not overcook the mussels. Doing so will cause the mussels to release all of their juices and shrink.
  • Use readily available crispy coating mix.
  • You can experiment by adding other seasonings to the dredging mixture.
Crispy mussels in garlic butter

Crispy mussels in garlic butter

Another Delicious Fried Snack

© 2021 Travel Chef


Travel Chef (author) from Manila on June 16, 2021:

Hi Rawan,

Sure. Let me know if you love the result! Thanks for dropping by.

Rawan Osama from Egypt on June 14, 2021:

I will try it , thanks for sharing

Travel Chef (author) from Manila on June 14, 2021:

Hi Sp,

I agree with you. If I'm not mistaken, most restaurants offer mussels soup or moules frites (mussels paired with French fries). Maybe you can just try and enjoy this at home!

Travel Chef (author) from Manila on June 14, 2021:

Hello Mary,

Actually my first time to cook this crispy tahong in garlic butter sauce. Good thing turned out delicious.

Mary Norton from Ontario, Canada on June 14, 2021:

I just love this tahong recipe. Will definitely try it.

Sp Greaney from Ireland on June 11, 2021:

I never see this of seafood on any of my local restaurant menu ever. This is a nice way of serving it.

Travel Chef (author) from Manila on June 11, 2021:

Absolutely delicious. Maybe you can give it a try.

Travel Chef (author) from Manila on June 11, 2021:

Hi John Hansen,

Even here in my current place, gizzards aren't always available. I do love eating it with as it is or with rice. I hope you'll try our other recipes!

Travel Chef (author) from Manila on June 11, 2021:

Hi Devika,

I hope you try out our recipe! Surely I you'll love it.

Devika Primić from Dubrovnik, Croatia on June 10, 2021:

dredcuan this is amazing! Food looks delicious and I enjoy Mussels in garlic sauce.

John Hansen from Gondwana Land on June 10, 2021:

I checked out your chicken gizzard recipe too. I always loved the chewiness and flavour but can rarely find them anymore. If I do, I will cook this.

John Hansen from Gondwana Land on June 10, 2021:

This looks and sounds delicious, thanks for sharing.

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