First published seven years ago, this recipe is as good today as it was back then. I’ve never felt compelled to add any other ingredient nor to modify the cooking procedure. It’s simply perfect the way it is.
The night I made the baked mussels with olive oil, garlic and cheese, my daughter Sam slept through dinner and missed the event. I did set aside some of the baked mussels for her but by the time she got up the following morning, the mussels had spoiled. In the summer heat, that wasn’t surprising. So I promised her I’d make another batch but she should make sure to stay awake for dinner.
Instead of olive oil, I used butter this time. Sam is not a big fan of olive oil and I thought that having missed the previous batch of baked mussels, I’d go all the way and please her so she’d stop feeling bad about what she missed.
- 500 g. of fresh mussels
- 2 tbsps. of butter
- ½ tsp. of grated garlic
- thin slices of your favorite cheese
- Follow the instructions on cleaning and preparing the mussels in the previous baked mussels recipe.
- Heat the butter gently in a small saucepan just until it melts. Do NOT allow the cream to separate from the oil. Stir in the garlic.
- Using a pastry brush, spread a little butter-garlic mixture on each mussel. Top with a slice of cheese. Bake in a preheated 180oC oven for about a minute or just until the cheese melts.
- Serve the baked mussels with butter and cheese at once.