How to Cook Tahong Omellete (Mussels Omellete)
Tahong Omellete is a simple Filipino seafood omelet made with tender mussels, sautéed aromatics, and softly cooked eggs for a budget friendly and flavorful dish.
Prep Time10 minutes mins
Cook Time3 minutes mins
Total Time13 minutes mins
Course: Seafood Recipe
Cuisine: Filipino
Keyword: easy seafood recipe, mussels omellete, tahong omellete
Servings: 3 servings
Calories: 231kcal
Author: Manny
- 1 cup tahong mussels meat, coarsely chopped or whole
- 1 pc medium sized onion finely chopped
- 3 cloves garlic minced
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. MSG or patis
- 3 pcs eggs
- 2 Tbsp. cooking oil
How to cook tahong omellete:
Boil the tahong for 1 to 2 minutes until the shells open. Remove the meat from the shells and chop coarsely.
Saute garlic until brown. Add onion. Stir in tahong meat and season with salt, pepper, and MSG. Cook for 3 minutes in low heat.
Beat eggs, add sauteed tahong. Heat a little oil in pan and pour in mixture. Fry. You can make two omelletes with this mixture. Serve with tomato catsup.
Cooking Tips:
Use Fresh Mussels When Possible
Fresh mussels give the omelet a cleaner and fuller seafood taste. They also stay tender after a quick boil, which helps the dish keep its soft bite. If fresh mussels are not available, thaw frozen ones fully so they cook evenly.
Do a Short Sauté Before Mixing With Eggs
Sautéing garlic, onions, and mussels builds flavor before the eggs even hit the pan. This step helps the seafood absorb the seasoning and prevents bland spots in the omelet. It also removes excess moisture so the eggs cook firm, not watery.
Keep the Heat Medium and Flip Gently
Medium heat cooks the omelet evenly without burning the edges. This gives you a soft center and a lightly crisp surface that holds the filling well. When flipping, move slowly so the mixture stays intact and the omelet keeps its shape. 