The Virgin Stove

Making everything for the first time

Garlic Butter Baked Mussels

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
Serves two

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)
chopped shallots

  • Preheat oven at 350 degrees. Lay mussels on a wide pan over low heat shell sides down. Sprinkle with a little salt. Cover. Heat for 8-10 minutes. Place on a tray and set aside.
  • Melt butter and combine with minced garlic. Add salt to taste if desired. Pour the garlic butter mixture over each, approximately 1/2 teaspoon per piece, until all the butter is spent. Bake for 15 minutes.
  • Take the tray out and sprinkle the mussels with mozarella cheese. Top with shallots. Bake for another 5 minutes.
  • Arrange mussels around the crispy tuna flakes and serve.

[print recipe]


One response to “Garlic Butter Baked Mussels

  1. Pingback: Baked Mussels with Oats and Tomato « The Virgin Stove

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