Bushra Griffith
There are many ways to cook mussels with cheese, and they are a well-loved appetizer or main dish. One popular method is to bake them with butter, garlic, and cheese. Another option is to make Chinese or Japanese-inspired mussels topped with mayonnaise and cheese. Alternatively, mussels cooked in white wine sauce with cheese is a traditional French recipe called Moules Savoyarde.
| Characteristics | Values |
|---|---|
| Dish Name | Cheesy Mussels, Cheesy Mayo Mussels, Cheesy Baked Mussels, Baked Tahong, Mussels in White Wine Sauce with Cheese, Moules Savoyarde |
| Cuisine Style | Japanese, Chinese, Filipino, French |
| Cooking Style | Grilled, Baked, Air-fried |
| Ingredients | Mussels, Cheese, Mayo, Butter, Garlic, Breadcrumbs, Ginger, Bacon, Onion, Bay Leaf, White Wine, Cream, Parsley |
| Preparation Time | 10-15 minutes |
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$10.98 $35
What You'll Learn
Cheesy garlic mussels
Ingredients
- Mussels
- Butter
- Garlic
- Cheese
- Breadcrumbs
- Salt
- Fresh parsley
Method
First, clean the mussels by removing the beard or byssus thread and washing them. Brush the outer shell and wash with cold running water. Remove the dark hairy parts!
Next, steam the mussels. Place them in a pan without water, cover, and cook over medium-low heat until the shells open up. Set aside to cool, then remove the top half of the shells.
In a separate pan, melt some butter and add salt and garlic. Cook until tender, then remove from the heat and mix in the breadcrumbs.
Top each mussel with a teaspoon of the garlic butter mixture, then sprinkle grated cheese on top.
Preheat your oven to 350°F/180°C and line a baking tray with parchment paper or foil. Arrange the mussels on the tray and bake for 8-15 minutes, or until the cheese is melted and slightly golden.
Finally, garnish with fresh parsley and serve!
Variations
For a creamy variation, try making a white wine sauce with cheese. Sauté onion, white wine, and bay leaf, then add the mussels and cook until they open. Drain the mussels and set aside while you make the sauce. Cut the cheese into small pieces and add to a pan with cream, heating gently and adding pepper to taste. When the cheese and cream are well mixed, add some of the mussel cooking liquid and bacon, then pour over the mussels and serve.
For a quicker, simpler option, try topping your mussels with mayonnaise and cheese and baking for 8-10 minutes.
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Baked mussels with cheese and garlic
To make baked mussels with cheese and garlic, you will first need to clean the mussels. This involves removing the beard or byssus thread and washing them. You can then steam the mussels by placing them in a pan without water, covering them, and cooking them over medium-low heat until the shells open. Once they are cool enough to handle, remove the top shell.
In a small saucepan, melt some butter, then add salt and garlic. Cook until tender, then remove from the heat and mix in some breadcrumbs. Top each mussel with a teaspoon of the butter-garlic mixture.
Sprinkle grated cheese on top of the mussels. Preheat your oven to 350-355°F/180°C and line a baking tray with parchment paper or aluminum foil. Arrange the mussels on the tray and bake for 8-15 minutes, or until the cheese has melted and is slightly golden or starting to brown.
You can garnish with fresh parsley and serve with chips, rice, or French bread. Enjoy!
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Cheesy mayo mussels
Ingredients
- Mussels
- Mayo
- Cheese (a quick-melting variety like Velveeta is recommended)
- Green onions (optional)
Method
First, clean your mussels by removing the beard or byssus thread and washing them. You can also brush the outer shell and wash with cold running water. Make sure to remove the dark hairy parts!
Next, steam the mussels by placing them in a pan without water, covering, and cooking over medium-low heat until the shells open. You could also boil the mussels in water with ginger for 1-2 minutes.
Once the mussels are cooked, remove the empty shells and place the mussels on a baking sheet with the shell side down. Spoon the mayo sauce over the mussels and sprinkle with shredded cheese.
Bake the mussels in the oven at 350-355°F/180°C for 8-10 minutes, or until the cheese is melted and starting to brown.
For a smokey flavor, you can finish the dish under the grill or with a cooking torch.
Garnish with green onions and serve.
Variations
For a more complex flavor, you can create a garlic butter sauce to mix with the mayo before topping the mussels. Simply melt butter in a saucepan, add salt and garlic, and cook until tender. Remove from the heat and mix in some breadcrumbs.
You could also try a French-style cheesy mussel dish by serving the mussels with a white wine sauce. To make the sauce, gently heat cream in a pan with small pieces of cheese and pepper to taste. When the cheese and cream are mixed, add some of the mussel cooking liquid and bacon, then pour over the mussels.
Enjoy!
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Grilled mussels with cheese
First, you will need to clean the mussels. To do this, brush the outer shell and wash with cold running water. Remove the beard or byssus thread and discard any dark, hairy parts.
Next, you will need to cook the mussels. One method is to steam them by placing them in a pan without water, covering them, and cooking over medium-low heat until the shells open up. Alternatively, you can boil them by adding them to a pot of boiling water with ginger for one to two minutes. Drain the water and discard any mussels that remain closed.
Once the mussels are cooked, remove them from the heat and let them cool down before removing the top shells. In a small saucepan, melt some butter, then add salt and garlic. Cook this mixture until it is tender, then remove from the heat and mix in some breadcrumbs.
Now it's time to add the cheese! Top each mussel with a teaspoon of the butter-garlic mixture, then sprinkle grated or shredded cheese on top. You can use a quick-melting cheese like Velveeta, or shredded cheese such as mozzarella, although this may lack flavour.
Finally, place the mussels under a grill or in an oven preheated to 350-355°F/180°C and cook for 8-15 minutes, or until the cheese is melted and slightly golden.
You can garnish your grilled mussels with cheese with fresh or dried parsley, spring onions, or even give the cheese a torch for a smoky flavour. Serve with chips, rice, or French bread and enjoy!
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Mussels in white wine sauce with cheese
Ingredients
- Mussels
- Dry white wine
- Butter
- Parsley
- Salt
- Pepper
- Cheese
- Olive oil
- Garlic
- Red pepper flakes (optional)
- Onion (optional)
- Lemon (optional)
Method
- Clean the mussels by brushing the outer shell and washing them with cold running water. Remove the beards or byssus threads, which are dark and hairy.
- In a large pot, boil some water with ginger. Add the mussels and boil for one to two minutes. Drain the water.
- Separate the shells of the mussels and discard the empty shells.
- Transfer the mussel meat with the shell to a tray lined with lightly greased foil.
- In a separate pan, saute the minced garlic in olive oil over medium-low heat until golden (about 2 minutes). If you want to add some spice, add some red pepper flakes and cook for another 30 seconds. You can also add some onion at this stage if desired.
- Add 1 cup of dry white wine and bring to a boil for 2 minutes.
- Turn the heat to medium-high and add the mussels to the pan. Cover the pan and allow the mussels to cook for about 3-5 minutes. Once the mussels have opened, remove the lid.
- Turn the heat down to low and add 4 tablespoons of unsalted butter and parsley. Stir together to get all of the garlic and parsley into the mussel shells.
- After 1 minute, remove the pan from the heat. Taste test the sauce and add salt and pepper to taste.
- Top each mussel with some grated cheese.
- Preheat your oven to 350°F/180°C and bake the mussels for 8 to 10 minutes or until the cheese has melted and is slightly golden.
- Serve with crusty bread to mop up the sauce and enjoy!
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