Stuffed Baked Mussels

Do that simple recipe of baked mussels stuffed with garlic-bechamel sauce and oozing with melted cheese. a luxurious appetizer that is very budget pleasant.

Baked mussels is one in all my preferred appetizers to make. simply due to the fact they are smooth to put together and could now not burn a hole on your pockets but with pretty a ‘wow’ impact every time i serve them to visitors.

The milk is used to make a thick, garlicky bechamel sauce a good way to be used to stuff the mussel shells with. i tried it this manner due to the fact, though there may be no question that the original baked tahong recipe tastes delicious, but, once it receives bloodless it may come to be a chunk hard and dry.

Stuffing it with bechamel sauce not only makes it creamier, but it also assures that every piece might be full and will save you the meat from shrinking further at some stage in baking. it will also live wet and supple even when left status for some hours, although this is very unlikely on the grounds that they're so tempting they may be generally snatched away as soon as they're served.

INGREDIENTS:

• 2.5-3 pounds Mussels 20-30 pieces
• 1 head garlic
• 100 grams butter or margarine
• 5 tablespoon breadcrumbs
• 1/2 cup milk
• 1/4 teaspoon salt
• 1 block quick-melt cheese 165grams

INSTRUCTIONS:

1. If using fresh mussels, remove the beard or byssus thread and wash them. 
2. Place the mussels in a large pot. Add a little water (1/4 cup) or no water at all. Cover the pot with lid and cook over medium-low heat just until the shells open up. Let it cool down a bit and remove the other half of the shells.
3. In a small saucepan over medium heat, melt butter then add minced garlic. Cook until tender. Add in the breadcrumbs 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. Line your baking tray with parchment paper or aluminum foil and arrange the mussels arrange the mussel shells with meat on top. 
6. Fill each mussel shell with the garlic-bechamel sauce using a teaspoon. Grate the quick-melt cheese directly on top of the filled mussels. 
7. Bake at 355°F/180°C for 10-15 minutes or until cheese has melted and a bit browned.

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