Cheesy Grilled Mussels

INGREDIENTS

• 2 packs of Kinkawooka Cooked Blue Mussels 
• 1 head garlic  
• 100 grams butter or margarine  
• 5 tablespoon breadcrumbs  
• ½ cup milk  
• ¼ teaspoon salt  
• 165g quick-melt cheese. You can choose cheese that you prefer: Parmigiano Reggiano, Mozzarella, or even Vegan!

METHOD

1. In a small saucepan over medium heat, melt butter then add minced garlic. Cook until tender. Add in the breadcrumbs and mix. Cook for about a minute. 
2. Pour in the milk and stir continuously until the sauce starts to thicken. Season with salt. Cook until it becomes thick stirring constantly to prevent it from burning. Remove from heat and set aside.
3. Line your baking tray with parchment paper or aluminum foil and arrange the mussels arrange the mussel shells with meat on top. 
4. Fill each mussel shell with the garlic-bechamel sauce using a teaspoon. Grate the quick-melt cheese directly on top of the filled mussels.  
5. Bake at 355°F/180°C for 10-15 minutes or until cheese has melted and a bit browned.