| This mussel entree recipe is prepared in such a way that the combination of different flavors brings out one huge bang – a melt in your mouth goodness that you can never get enough of! |
INGREDIENTS
- 10 mussels
- 1 tbsp oyster sauce
- 1 tbsp teriyaki sauce
- 1 tbsp worcestershire sauce
- ½ tbsp fish sauce
- tabasco to taste
STEPS
- Clean 10 mussels and debeard, leave mussels in half-shells, arrange on ovenproof pan/dish.
Mix the following as a topping sauce
- 1 tbsp oyster sauce
- 1 tbsp teriyaki sauce
- 1 tbsp worcestershire sauce
- ½ tbsp fish sauce
- tabasco to taste
- Top each mussel with about one tbsp of sauce, and one tsp garlic butter, finishing with a small cube of mild cheese on top.
- Cooking in the Z – temperature 176°C for about 40 minutes, until cheese is melted and forms a golden crust.
Garlic butter
- 1 tub butter (softened)
- crush/mince 1 whole head garlic
- ½ cup approximately finely chopped parsley
- 4 tbsp parmesan cheese
- salt and pepper to taste
- Mix into butter thoroughly and store in fridge until needed.
Next – ENJOY with crusty bread, to mop up those juices.
