Ingredients:

  • 2 pounds (900g) fresh mussels, scrubbed and debearded
  • 1/4 cup (60ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 4 tablespoons (60g) unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup (30g) finely chopped onion or shallot
  • 1/4 cup (15g) chopped fresh parsley
  • 1/4 cup (15g) chopped fresh chives
  • 1/2 cup (50g) breadcrumbs, plain
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (25g) grated Gruyere cheese
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving

Instructions:

  1. Scrub and debeard the mussels under cold running water. Discard any mussels that are open and do not close when tapped.
  2. In a large pot, add the white wine. Bring to a simmer over medium heat. Add the mussels, cover, and steam for 5-7 minutes, or until the mussels open. Discard any mussels that do not open.
  3. While the mussels are steaming, melt the butter in a small skillet over medium heat. Add the garlic and onion/shallot and sauté until softened, about 2-3 minutes.
  4. In a mixing bowl, combine the sautéed garlic and onion mixture, parsley, chives, breadcrumbs, Parmesan cheese, and Gruyere cheese. Season with salt and pepper.
  5. Remove the top shell of each mussel, leaving the mussel meat in the bottom shell. Arrange the mussel halves on a baking sheet.
  6. Spoon the cheese topping evenly over each mussel. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until the topping is golden brown and bubbly.
  7. Garnish with lemon wedges and serve the Cheesy Baked Mussels immediately.