Consider this your new go-to for cheesy mussels! Our No-Bake Cheesy Mussels recipe is a brilliant hack to enjoy all the flavors of your favorite baked cheesy tahong, minus an oven.
INGREDIENTS
500g Pacific Bay Whole Mussels
1 cup grated cheddar cheese
2/3 cup milk
2/3 cup cream
2 tablespoons butter (23 grams)
2 tablespoons flour (23 grams)
2 tablespoons spring onions, chopped
Salt, to taste
PROCEDURE
Make the Béchamel Sauce. Melt butter in a small pot, stir in flour and combine well to make a roux. Cook it for 3 to 5 minutes on low heat, then slowly add milk and cream, stirring over medium heat until thick and smooth.
Prepare the Cheese Sauce. Fold grated cheese into the béchamel until melted and smooth, then stir in chopped kutchay, and season the sauce with salt.
Arrange the Mussels for Serving. After defrosting, steam the pre-blanched mussels in their own juices for 2 minutes to warm them up. Then, remove the upper shells and display the mussels on your serving dish.
Assemble the Dish. Spoon the hot cheese sauce over the mussels and serve immediately.
Note:
Pacific Bay Whole Mussels are cleaned and blanched in the bag before freezing, to lock in the freshness, flavor and quality.