Shrimp Poppers and Baked Mussels Combination Recipe

How To Cook Shrimp Poppers and Baked Mussels Combination Recipe

Shrimp Poppers and Baked Mussels Combination Recipe
Shrimp Poppers and Baked Mussels Combination Recipe - We need a little spice para sa isang hot hot date this Valentines, at dahil pampagana ang konting anghang, Chef Boy Logro placed Spicy Shrimp Poppers and Duo of Baked Mussels bilang appetizer.

Shrimp Poppers and Baked Mussels Combination Recipe Ingredients:

1/2 bar cream cheese, room temp
200g medium shrimps, deveined
1 cup flour, seasoned with salt and pepper
1 egg
1 lemon, zested
1 cup of Panko bread crumbs
oil for deep frying
1/4 bar butter
1/4 cup hot sauce
Duo of Baked Mussels:

10-12 pcs mussels,
top shell removed and cleaned
Creamy Bacon:

1 cup cream
1 1/2 tsp paprika
1 tablespoon mustard
100g bacon, minced
salt and pepper to taste
parsley for garnish
Chili-Cheese:

1 canned pimiento (bell pepper), small dice
2 pcs finger chili, small dice
1 pc lemon zest and juice
150g quick-melt cheese, grated
salt and pepper
Cooking Instructions:

Place flour in a deep bowl. In a separate deep bowl, combine cream cheese, eggs, and lemon zest. Mix until incorporated. In a third bowl, add the Panko crumbs. Toss shrimp in flour, shaking off excess, then dip in egg mixture. Then lightly press on the third bowl with the breadcrumbs. Set aside on large platter. Fry shrimps until golden brown. Melt butter and add hot sauce, then toss shrimps until coated. Serve.
Duo of Baked Mussels: and Creamy Bacon:

Combine cream, paprika and mustard. Season with salt and pepper. Add a spoonful of mixture onto mussels and top with chopped bacon and bake in the oven until bacon is cooked. Garnish with parsley.
Chili-Cheese:

In a bowl, combine pimientos, finger chili, lemon juice and zest. Season with salt and pepper. Top over mussels and cover with quick-melt cheese. Bake until cheese is brown.

Additional Trivia For Popper

Popper may refer to:
Jalapeño popper, a type of food

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Baked Tahong Recipe

How To Cook Baked Tahong Recipe

Baked Tahong Recipe or Baked Mussels is a well loved appetizer seafood dish. Mussels are very abundant in coastal areas wherein they are harvested fresh everyday and sold at a cheap price. If you’re in the Philippines, getting some fresh mussels will never be an issue.
This recipe is simple and very tasty. It is like making your own homemade gourmet masterpiece with minimal effort and ingredients.

Some of you might be planning to enroll in culinary art schools to enhance your skills or perhaps taking short culinary courses so that you can make fabulous dishes. Enrolling in the top cooking schools will definitely boost your cooking skills to a whole new level. That is necessary if you plan to have a career in cooking, but it is not that needed when you only want to learn the basics of cooking – such as preparing simple recipes like this one.
Using conventional oven is necessary to complete this dish. However, you may also use electric ovens and it will still produce good results.
Try this Baked Mussels Recipe and let us know your thoughts.

Baked Tahong Recipe INGREDIENTS:

• 2 lbs large tahong (mussels)
• ¼ cup butter
• 8 oz cream cheese
• 1 cup shredded cheddar cheese
• 6 cloves minced garlic
• ½ cup bread crumbs
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp parsley flakes
• 2 stalks green onions, chopped (for garnishing)

INSTRUCTIONS:

1. Place tahong in a pan (no water), cover and cook over medium low heat. When shells open up, drain. Remove top shell.
2. Melt butter in microwave. Add minced garlic and stir.
3. Mix cream cheese and cheddar cheese together. Add salt, black pepper andparsley.
4. Preheat oven to 300F. Brush each tahong meat with butter-garlic mixture, top with cheese mixture and cover with Panko bread crumbs.
5.  Arrange tahong on a baking sheet. Bake in preheated oven for 15 – 20 minutes or until panko bread crumbs turned light brown.
6.  Transfer to a serving platter. Garnish with chopped green onions. Serve warm.-

Source : Pinay in Texas.

Watch Baked Tahong Recipe

Video Source: You Tube

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Delicious Tinolang Tahong (Mussel Soup) Recipe

How To Cook Delicious Tinolang Tahong (Mussel Soup) Recipe.

Tinolang Tahong (Mussel Soup) Recipe The Asian green mussel (Perna viridis), is an economically important mussel, a bivalve belonging to the family Mytilidae. It is harvested for food but is also known to harbor toxins and cause damage to submerged structures such as drainage pipes. It is native in the Asia-Pacific region but has been introduced in the Caribbean, and in the waters around Japan, North America, and South America.

Delicious Tinolang Tahong (Mussel Soup) Recipe Ingredients:

1 kilo tahong, cleaned
3 gloves Garlic, chopped
1 thumb-size ginger, minced
1 red onion, sliced
2 pcs tomatoes sliced
2 Tbsp vegetable oil or butter
2 cups malunggay leaves
salt to taste
half litter water
Siling mahaba for topping
Direction:

In a pot, saute garlic,onion, tomatoes, ginger in hot oil or butter.
Then add the Tahong and salt.
Add water and bring it boil and cook until all the mussels open.
Put the malunggay leaves and cook for 1 minute
Place in a serving dish and serve with steamed rice while the soup is hot.

Description
Perna viridis ranges from 80 to 100 millimeters in length and may occasionally reach 165 mm. Its shell ends in a downward-pointing beak. The smooth periostracum is dark green, becoming increasingly brownish towards its point of attachment (umbo), where it is lighter. Younger mussels are bright green and that becomes darker as it ages.The shell’s interior has a pale-blue sheen.The mussel has a large mobile foot which it uses to climb vertically should it be covered by sediments. It also produce byssus to help it attach to its substrate.

Habitat and distribution
The Asian green mussel is found in the coastal waters of the Indo-Pacific region. However the mussels are introduced to other areas as invasive species via boat hulls and water ballasts.
The mussel inhabits estuarine habitats and is found in densities as high as 35,000 individuals per square meter in any submerged marine object. Although vivid green in appearance, the mussels are shrouded with overgrowth and are often hard to find. The mussels live in waters that are 11-32°C with a wide-ranging salinity of about 18-33 ppt.[3] P. viridis grows fastest at 2 meters below the surface, in high salinity and high concentration of phytoplankton although it can tolerate a range of salinity and turbid water.

Delicious Tinolang Tahong (Mussel Soup) Recipe

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