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
Ingredients:
- 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)
Instructions:
To prepare the mussels:
- Boil or steam the mussels for 15 minutes.
- Let the mussels cool (ice bath is an option) and remove the top shells.
- Cut off or pull out the mussels’ beard.
- Neatly place the mussels on a lined baking tray.
To make the sauce:
- On medium heat, melt the butter.
- Add the garlic and sauté until lightly brown and aromatic.
- Add the cream, mix, and let warm for 5 minutes.
- Add the cheese and mix until melted and well incorporated into the cream.
- Taste and add salt if preferred.
To bake:
- Preheat oven in broiler setting to 180°C.
- Grate cheese topping/s and set aside.
- Get prepared baking tray and top each mussel with sauce.
- Further top each mussel with grated cheese/s. You can mix your cheeses or use them separately like I did.
- Bake for 10–15 minutes or until cheese bubbles and browns.
- Serve and enjoy!
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!
Jean and Tonic 
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