Baked Tahong with Mornay Sauce—Moist, Cheesy & Golden

Moist Baked Tahong with Mornay Cheese Sauce

Baked tahong (mussels) is a beloved Filipino appetizer, often served during celebrations or family gatherings. What sets this version apart is the ultra-creamy, cheesy Mornay sauce—made with a roux base and melted cheese—that keeps the mussels moist and flavourful even after broiling. Chef RV’s secret? A butter–garlic base, thickened with flour and cornstarch, elevated with a splash of white wine and finished with nutmeg, cayenne, and thyme.

🧄 Ingredients

Mornay Sauce

• 1/4 cup (60g) butter
• 1 tbsp minced garlic
• 1/4 cup (30g) all-purpose flour
• 3 tbsp (24g) cornstarch
• 1/3 cup (80ml) white wine (optional)
• 3 cups (720ml) fresh milk
• 3 cups (300g) grated easy-melt cheese
• Pinch nutmeg
• Pinch cayenne pepper
• Pinch thyme

Mussels

• 1–1.2 kg (2.2–2.6 lb) half-shell mussels (preferably New Zealand)

🍳 Instructions

1. Make the Mornay Sauce

1. In a saucepan, melt the butter over medium heat.
2. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Stir in the flour and cornstarch. Cook the roux for 2–3 minutes, stirring constantly.
4. Slowly pour in the milk while whisking continuously to avoid lumps. Add white wine if using.
5. Stir until the sauce thickens and becomes smooth.
6. Add grated cheese, nutmeg, cayenne, and thyme. Stir until the cheese is fully melted and the sauce is creamy. Set aside.

2. Assemble and Broil

1. Preheat the oven broiler to high. Line a baking tray with foil or parchment.
2. Arrange the mussels on the tray, meat side up.
3. Spoon a generous amount of Mornay sauce over each mussel.
4. Broil for 6–10 minutes or until the tops are bubbly and lightly golden.
5. Let rest for 1–2 minutes before serving. Optionally, brush with garlic butter and garnish with sliced spring onions.

💡 Tips

• Use both flour and cornstarch to create a silky, thick sauce that won’t separate.
• Add a splash of white wine for depth, or swap with seafood stock for an alcohol-free version.
• Don’t skimp on the cheese—it helps seal in moisture during broiling.
• Mussels cook quickly; avoid overbaking to prevent dryness.
• Garnish with spring onions or parsley for a burst of freshness and colour.

🇵🇭 Why Filipinos Love Baked Tahong

This dish is a party staple across the Philippines. The rich, cheesy topping makes it kid-friendly and crave-worthy, while the umami-packed mussels speak to the country’s deep connection to coastal flavours.

Whether served as an appetizer or alongside rice, this version of baked tahong with Mornay sauce is guaranteed to impress.