Cheesy Baked Mussels (Four Cheeses)

I’ve always wanted to cook mussels, but for some reason, they intimidated me. I wasn’t sure how to shop for and properly prepare fresh ones. But after some research, and with the encouragement of a trusty kitchen assistant, I finally managed to pull off a successful—and quite tasty I might add—baked mussels with four different cheeses.

Trust me when I say it’s pretty easy, although I won’t guarantee the cleanup will be too. Nevertheless, the results are worth all the effort.

Yield: 4–5 servings

Total time: 1 hour


  • 800 grams mussels
  • 1/4 cup unsalted butter
  • 1/2 cup cream (can substitute with milk and then add flour for a thicker mixture)
  • minced garlic (3 cloves or depending on your preference)
  • 1/3 cup cubed or grated cheese for melting (I used Quickmelt)
  • grated cheese/s for topping (I used Quickmelt, Gouda, truffle cheese, and herb cream cheese separately)
  • salt (optional)


To prepare the mussels:

  1. Boil or steam the mussels for 15 minutes.
  2. Let the mussels cool (ice bath is an option) and remove the top shells.
  3. Cut off or pull out the mussels’ beard.
  4. Neatly place the mussels on a lined baking tray.

To make the sauce:

  1. On medium heat, melt the butter.
  2. Add the garlic and sauté until lightly brown and aromatic.
  3. Add the cream, mix, and let warm for 5 minutes.
  4. Add the cheese and mix until melted and well incorporated into the cream.
  5. Taste and add salt if preferred.

To bake:

  1. Preheat oven in broiler setting to 180°C.
  2. Grate cheese topping/s and set aside.
  3. Get prepared baking tray and top each mussel with sauce.
  4. Further top each mussel with grated cheese/s. You can mix your cheeses or use them separately like I did.
  5. Bake for 10–15 minutes or until cheese bubbles and browns.
  6. Serve and enjoy!
L to R: truffle cheese, Quickmelt, Gouda, herb cream cheese

My favorite was a toss-up between the truffle cheese and the Gouda. I loved the former’s rich earthy flavor and aroma, but the latter’s subtle savory appeal was too difficult to resist as well. Either way, 12/10 would recommend!


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