Tigres Mejillones

This dish by Splendido's Tristan Bayani, has brought home awards from international competitions.

July 2008 | By Tristan Bayani of Splendido
Tigres Mejillones
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at a glance

Main Ingredient

Fish and Seafood



Preparation Time


Date Published

July 2008

This dish by Splendido's executive chef, Tristan Bayani, has brought home awards from international competitions.

"Mejillones" is mussels or tahong in Spanish. Spain love seafood so much since it is surrounded by waters, which heavily influence their history and culture.


Prep Time
5 minutes 
Baking Time
2 minutes


20 grams garlic
100 grams Spanish chorizo
10 pieces clams
10 pieces mussels
12 pieces shrimps,
      deveined and deshelled
a dash of paprika
1/4  cup white wine
2 teaspoons liver paste

For the topping
mozzarella cheese
dried chorizo


Preheat oven at 300F.

In a pan, sauté garlic with Spanish chorizo until cooked. Add clams, mussels, and shrimps into the pan, along with paprika. Deglaze with white wine after a few minutes. Then finish off with liver paste.

Pour into clean empty mussel shells then top with mozzarella cheese and dried chorizo. Bake until the cheese melts, about 2 minutes. Serve warm.

If you liked this recipe, we highly recommend:  Easy Baked Mussels, and more mussel recipes



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