1-Start by removing the beard from the mussels and washing them thoroughly under cold water to ensure they’re clean. Cook the mussels in a covered pot over medium-low heat until the shells open, which usually takes a few minutes. Once cooled, remove one half of each shell to prepare for stuffing.

2-Next, in a small saucepan, melt 100 grams of butter over medium heat and add the minced garlic from 1 head, cooking until it’s tender and fragrant. Stir in 5 tablespoons of breadcrumbs and cook for about a minute, then pour in half a cup of milk, stirring continuously until the sauce thickens, and season with a quarter teaspoon of salt. Remove from heat once the garlic-béchamel sauce is ready.

3-Arrange the mussels on a lined baking tray and fill each shell with the sauce using a teaspoon. Grate the 165-gram block of quick-melt cheese on top for a melty finish. Bake at 355°F (180°C) for 10 to 15 minutes until the cheese melts and browns slightly. For frozen pre-cooked mussels, simply thaw them first, while uncooked ones need that initial boiling step to open up.

4-To achieve a smoother béchamel, avoid burning the sauce and add flour if it starts to separate. This method keeps things straightforward for home cooks and students. Once baked, these mussels make a great appetizer or main course that pairs well with other easy recipes like our berry trifle for a refreshing dessert option.