Rellenong Tahong (Stuffed Mussels)

Rellenong Tahong (Stuffed Mussels)


  • 3 tablespoons vegetable oil
  • 2 teaspoons garlic minced
  • 1 piece medium-sized onion finely chopped
  • 200 grams ground pork
  • 100 grams bacon chopped
  • 300 grams mussels meat (boiled and chopped, keep the shells for stuffing)
  • salt and pepper to taste
  • 1-2 tablespoons oyster sauce
  • 1 piece green bell pepper finely chopped
  • 1 piece red bell pepper finely chopped
  • 1/3 cup celery finely chopped
  • ½ cup grated cheese
  • ¼ cup spring onions
  • 1 piece beaten egg
  • Local crumbs or Japanese crumb
  • oil for frying


  1. In a pan, heat oil and sauté garlic and onions until aromatic then add in pork and bacon and continue cooking until opaque in color. Add in the chopped mussels meat and season with salt and pepper. Continue cooking until the moisture reduced and starts to dry and becomes oily. Put oyster sauce and toss in red and green bell pepper and celery.
  2. Cook for another 2-3 minutes. Turn-off the heat and let it cool. Once cooled, add in grated cheese, spring onions and beaten egg to the mixture. Mix thoroughly.
  3. Fill mussels (tahong) cavity with cook meat mixture and cover top portion with crumbs and fry in pre-heated oil until golden brown. Transfer it to a plate with a paper towel to remove excess oil. Serve.

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