The Newbie Cook
- 16,892 forkfuls since 16.Oct.10
Making everything for the first time
A while ago, my friend Jovett told me about the baked mussels she ate in another friend’s house. I had no idea how to make it but I thought about it a few times, wondering how baked mussels would taste. I always ate mussels in soup, in a stew and even in pasta. Once, I had grilled mussels but the experience was so traumatic I swore never to eat mildly grilled seafood again.
Okay, where was I? Yes. Baking. Mussels. Ahem.
I looked up a number of baked mussels recipes and there were different versions of toppings. Some had bread crumbs, mayonnaise, some sort of salsa, fresh herbs, and cream cheese. I had to work with whatever I have in the kitchen so choices were limited. Luckily, this dish doesn’t have to be complicated and you can be creative with the topping if you like.
I finally had the chance to use the frozen mussels I bough from Lulu a week ago. Shopping in Lulu is insane! It’s like a sardine can in the evenings with way too many people to shop at your leisure. So we go there in the morning when everyone else is sleepy and lazy.
Making the crispy tuna flakes is simple enough: open can, drain, toss tuna in a pot of boiling oil, cover the pot asap to prevent major injuries, check back every few minutes and, if the flakes look brown and crisp, take them out of the oil and drop into a mass of paper napkins until the almost all the oil is completely absorbed. This isn’t a diet dish and there’s no need to ingest more fat than necessary.
Garlic Butter Baked Mussels
12 mussels with the top shell removed
1/4 stick (25 g) of butter
6 garlic cloves, minced
1/3 cup grated mozarella cheese (or any cheese of your choice)