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Wash mussels under cold running water. Brush off any dirt or barnacles.
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In a hot pan, add oil, garlic, onions and ginger and sauté for 1 minute over high heat. Add in mussels and pour in 200g of water. Steam over high heat for 8 minutes or until mussels open. Save some of the cooking liquid for later. Once the mussels open, separate the meat from the shells.
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Make the bread pudding: add 200g of Mussel liquid, PREMIUM SOY SAUCE, OYSTER SAUCE and cream in a pot. Bring everything to a boil then turn off the heat. Soak the bread in the seasoned mussel liquid. Set aside until ready to use.
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Make the butter topping: mix in together garlic, butter, leeks and chili flakes until well combined.
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Place the soaked bread into an aluminum foil pan then top it with the mussel meat. Spread 50g of the butter mixture then top it with cheese. Bake it in a 200°C oven for 5 minutes or until the cheese melts.