This recipe is taste and look overload. It is so yummy, you are bound to have more than a few of these cheese-baked mussels.
Beautiful as a starter whether a family dinner or a fancy supper with people you want to impress.
Once again, the recipe is from the burgeoning Beth Celis catalogue.
Freshly baked mussels
Taste Buds, Unlimited by Beth Celis
FRESHLY BAKED MUSSELS (TAHONG)
1 kilo large tahong, mussels
1/2 cup butter
1/2 head garlic, finely minced
quickmelt cheese, grated
Wash mussels and place in a container with lid, cover with water, let sit for several hours (entire day) to allow the mussels to expel sand and discard sea water, change water frequently and wash and drain.
Put the mussels in a large pan, add in 1/2 cup of water, let boil and stirring occasionally until all the mussel shells are open, remove from heat.
Separate the mussels from the liquid, discard the liquid and mussels that did not open.
Separate and discard the top empty shell, keep aside.
In a frying pan melt the butter, add in the garlic and quickly stir cook for a minute, turn off the heat and transfer in a bowl.
Line mussels in a shallow baking pan, brush each mussel with butter-garlic mixture and top with grated cheese. Bake for 3-4 minutes at 350 deg.F.
Photo Source:http://intomysnowglobe.blogspot.com/2011_09_01_archive.html
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