- 2.5 to 3 pounds mussels (20-30 pieces)
- ¾ cup butter
- 3 tablespoon breadcrumbs
- ½ cup milk
- ¼ teaspoon salt
- 1 garlic
- 165g quick-melt cheese
1. Preheat the oven to 355°F.
2. In a medium size pan, add cleaned mussels and 1 cup of water. Steam for 5 minutes or until the shells open up.Let it cool and remove the other half of the shell.
3. Using a saucepan, add butter and minced garlic. Cook until tender. Add bread crumbs and mix. Cook for about a minute.
4. Pour in the milk and stir continuously until the sauce starts to thicken. Season with salt. Cook until it becomes thick, stirring constantly to prevent it from burning. Remove from heat and set aside.
5. Fill each mussel shell with the butter garlic mix using a teaspoon. Grate the quick-melt cheese directly on top of the filled mussels.
6.Bake at 355°F/180°C for 10-15 minutes or until the cheese has melted and a bit browned.
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