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One of my favorite appetizers. I can not believe I forgot to include it in my book. Well, I definetely will do it in my next one. You can use fresh mussels, wash, and blanch it just until they open. Remove the covering shell and use the one where the mussel is attached. I usualy cut the corner and by already prepared on half shell mussels. I love when I get a chance to buy those extra large New Zealand Green Mussells, they are large, plump and sweet in flavor. Delightfiul! I like to serve it on a cake stand with a huge crown of curled scallions. Just chop scallions in to 2 inch length pieces, then slice each piece length wise as thin as possible. Place in a bowl with ice cold water and keep refrigerated, so it owuld curl for 2-4 hours. It elevates the table to another level! They can be prepared up to a day ahead of time.
Cheesy Baked Mussels
2 lbs of mussels on a half shel
1 cup of mayo
1-2 tbsp Sriracha
2-5 cloves of garlic (Depenging how garlicy you like. I add 5 large cloves or even more.)
1-2 jalapeno peppers (optional)
1 cup of shredded melting cheese, like Monterey Jack or mild cheddar
1/3 cup of panko bread crumbs
1 bunch of green scallions (optional)
Let’s make it
- Place mussels on a half shell on the baking tray. Usualy 2 bls fills one full half sheet baking sheet.
- Mix mayo, grated or pressed garlic, and sriracha. Add 1/3 of the teaspon of the mixture on each mussel, add diced jalapeno peppers, if using, and top with the some cheese.
- Bake into 400 F preheated oven for 15-20 min or until cheese is melted and you can see a few golden brown spots.
- Tops with scallions and serve.