Ingredients
- 2.5–3 pounds mussels (about 20–30 pieces)
- 1 head garlic (minced)
- 100 grams butter or margarine
- 5 tablespoons breadcrumbs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1 block quick-melt cheese (165 grams)
Instructions
1. Prepare the Mussels:
- If using fresh mussels, first remove the beard (also known as the byssus thread) and wash them thoroughly.
- Place the cleaned mussels in a large pot. Add a little water (about 1/4 cup) or no water at all.
- Cover the pot and cook over medium-low heat until the mussel shells open up (this should only take a few minutes).
- Once the mussels have opened, let them cool down a bit, then remove the top half of the shells, leaving the mussel meat in the bottom half of the shell. Set them aside.
2. Prepare the Garlic-Béchamel Sauce:
- In a small saucepan, melt the butter over medium heat.
- Add the minced garlic and cook until tender and fragrant.
- Add the breadcrumbs and mix them in. Cook for about 1 minute.
- Pour in the milk while stirring constantly. Continue stirring until the mixture starts to thicken.
- Season the sauce with salt and continue to cook, stirring to prevent it from burning, until it becomes thick enough to coat a spoon.
- Once thickened, remove from heat and set aside.
3. Assemble the Mussels:
- Preheat your oven to 355°F (180°C).
- Line a baking tray with parchment paper or aluminum foil.
- Arrange the mussels with the meat side up on the prepared baking tray.
- Using a teaspoon, fill each mussel shell with the garlic-bechamel sauce you made earlier.
- Grate the quick-melt cheese directly on top of each filled mussel.
4. Bake:
- Bake the mussels in the preheated oven for 10-15 minutes, or until the cheese is melted and has turned a bit golden brown on top.
Enjoy!
Serve the baked mussels as an appetizer or a seafood main dish, perfect for gatherings or a special meal. The combination of creamy sauce and melty cheese will surely make this dish a crowd favorite!
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