Marinated Mussels

  • Mussels, steamed or halved 1000.0 g
  • Calamansi Juice 25.0 ml
  • Black Pepper, ground 1.0 g

Cheesy Garlic Sauce

  • Sauce:
  • Milk, full cream 350.0 ml
  • Cheese, quick melting 200.0 g
  • Toppings:
  • Bread Crumbs, panko 50.0 g
  • Butter, unsalted 100.0 g
  • Parsley, chopped 20.0 g
  • Garlic, fried crispy, minced 25.0 g

Assembly and Baking

  • Quick Melting Cheese (optional)
  1. Marinated Mussels

    40 minutes
    1. Prepare the marinade sauce by combining well the calamasi juice, Knorr Liquid Seasoning and pepper.
    2. Soak cooked mussels in the marinade for around 30 minutes then set aside.
  2. Cheesy Garlic Sauce

    30 minutes
    1. Dissolve the Knorr Cream Soup Base and milk in a pot. Heat over medium fire until it comes to a boil. Make sure to keep stirring constantly in the process to avoid lumps.
    2. Once it starts to boil, turn down the heat and move the pot to let it cool down.
    3. Add the Lady's Choice Real Mayonnaise and the quick melt cheese to the bechamel sauce from the previous step then mix until it's well incorporated.
    4. In a pan, melt the butter and place the bread crumbs.
    5. Fry the crumbs until it turns light brown in color then throw in the parsley as well.
    6. Remove the pot from the stove. Throw in the garlic and Knorr Chicken Powder together and combine well.
  3. Assembly and Baking

    20 minutes
    1. Evenly pour the bechamel sauce over the marinated baked mussels from the first procedure.
    2. Drizzle the garlic bread crumbs mixture as well then spinkle in more quick melting cheese (optional).
    3. Bake the mussels in a 180c pre-heated oven or toaster for 8 to 10 minutes until the top turns golden brown and bubbly.