Description
These irresistibly creamy stuffed baked mussels combine tender steamed mussels with a rich garlic béchamel sauce, topped with melty cheese and baked to golden perfection. Perfect as an elegant appetizer or a savory seafood treat that’s sure to impress any crowd.
Ingredients
Scale
Mussels
- 1 pound Fresh Mussels (Choose mussels that are closed and clean)
- to taste teaspoon Salt (Adjust to taste)
Garlic Béchamel Sauce
- 2 cloves Garlic (Minced)
- 2 tablespoons Unsalted Butter
- 1 cup Breadcrumbs (Panko is recommended)
- 1 cup Milk (Any type works well)
Topping
- 1 cup Quick-melt Cheese (Can substitute with mozzarella)
Instructions
- Clean and Steam Mussels: Thoroughly clean the mussels, scrubbing the shells and removing any beards. Place them in a pot with a small amount of water, cover with a lid, and cook over low heat for 5-7 minutes until the shells open. Discard any mussels that do not open. Remove the top half of each shell, saving the bottom half for stuffing.
- Prepare Garlic Béchamel Sauce: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté gently for 1 minute until fragrant. Stir in the breadcrumbs and cook for another minute to toast lightly. Slowly whisk in 1 cup of milk, continuing to stir until the mixture thickens into a creamy sauce, about 5 minutes. Season with salt to taste and allow to cool slightly.
- Preheat Oven and Arrange Mussels: Preheat the oven to 355°F (180°C). Line a baking tray with parchment paper. Place the cleaned mussel shells on the tray, open side up, ready for stuffing.
- Stuff Mussels and Add Cheese: Spoon the prepared garlic béchamel sauce evenly into each mussel shell. Generously top each with the quick-melt cheese or mozzarella to create a creamy, cheesy layer.
- Bake Mussels: Bake in the preheated oven for 10-15 minutes, or until the cheese is melted, bubbly, and golden brown. Remove from the oven and let cool slightly before serving to allow the flavors to set and avoid burning your mouth.
Notes
- Choose fresh mussels that are tightly closed before cooking to ensure safety and optimal flavor.
- If some mussels remain closed after steaming, discard them as they may be unsafe to eat.
- Use panko breadcrumbs for a lighter, crispier béchamel texture; regular breadcrumbs also work if unavailable.
- You can substitute quick-melt cheese with mozzarella or a mild cheddar for similar results.
- Serve this dish hot as an appetizer or part of a seafood platter.
- Adjust salt in the béchamel sauce carefully, especially if using salted butter or salty cheese.
