• Chef Bruce Recipe Album 600x465 - Recipe 2

Baked Mussels

  • Difficulty
  • Serves
    • Preparation


    • Cooking


    What You Will Need

    Made with
    Lee Kum Kee products

    How to make it

    Wash mussels under cold running water. Brush off any dirt or barnacles. 
    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. 
    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. 

    Make the butter topping: mix in together garlic, butter, leeks and chili flakes until well combined. 

    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.