Super simple and easy to make garlic cheese baked mussels recipe filled with a garlicky cream cheese topped with aged or smoked cheddar! Fantastic as an appetizer or as a snack with some drinks with some friends and family!
- 800g green-lipped mussels
- 1 cup cheddar cheese (I like to use old cheddar or smoked cheddar)
Garlic Cream Cheese
- Defrost the green-lipped mussels by running it under cold tap water for approximately 2-3 minutes and set aside (It will continue to defrost while you are preparing the rest of the ingredients)
- Remove the cream cheese from the fridge to soften.
- Finely chop or grate the garlic and set aside
- Finely chop the chives and set aside
- Grate the cheddar cheese and set aside
Making Garlic Cream Cheese
- In a small pot, melt the butter over medium-low heat.
- Once the butter has melted, let it simmer for an addtional 2 minutes and keep stirring.
- Add in the garlic into the butter and let it cook for about 2 minutes. Keep stirring so that the garlic doesn’t burn, it tends to burn closer to the edge of the pot.
- Once the garlic butter is done, turn off the heat and pour the garlic butter into a bowl.
- Add the cream cheese into the garlic butter and mash it with a fork until everything is combined together.
- Add in the chives and miso (or soy sauce) and mix it together. Set the garlic cream cheese aside for later.
Putting It Together
- Pre-heat the oven to 350F
- Crumple up 1-2 sheets of foil. Unravel it and lay it on a cookiesheet or baking pan. (You may need to use 2 trays, depending on how many mussels you have)
- Gently squeeze each mussel against the shell over the sink or bowl to remove any excess water that ice may have left behind and place them on the foil.
- Once all the water has been removed, pull each mussel out of the shell and place it back in its original place. This will make easier to eat once the cheese has been baked onto the mussels.
- Spread approximately 1 heaping teaspoon of garlic cream cheese on each mussel, mainly focusing around the top and bottom part of the shell where there are large gaps. Place the mussel back on the foil. Adjust the mussels so they are sitting straight and are not tilted. We don’t want any of that yummy cheese to slide off while it’s baking.
- Sprinkle some cheddar over each mussel
- Put the tray of mussels in the oven on the middle rack and bake for 10-15 minutes
- Once it has finished baking, set the oven to broil, and broil it for 4-6 minutes to brown the cheddar. Make sure you are watching it during this step so they don’t burn!
- Once the cheese starts to brown and bubble, it’s done! Serve it right away while it’s hot and cheesy!
- This recipe uses green-lipped mussels because I find them more flavorful, larger in size for more cheese, it has been already pre-cooked and ready to go in its half shell. If you decide to use raw black mussels for this recipe, discard any mussels that have broken shells or if the shells are opened all the way – they will most likely be bad. After you cook them, discard any mussels that have not opened – they are usually bad as well, confusing eh?
- Depending on the type of cheddar cheese you use, I find that aged or old cheddar tend to be on the saltier side, so use it sparingly when topping mussels with it.
- Serving Size: 5 mussels
- Calories: 512 cal
- Sugar: 1g
- Sodium: 394mg
- Fat: 38g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 97mg
Keywords: baked mussels recipe, garlic baked mussels recipe, garlic mussels recipe, cheese mussels recipe