As a foodie I have one skill that I love and that I hate at the same time. I can exactly remember some tastes I have experienced even year’s later. I can remember filled zucchini blossoms with sheeps-cheese I had for my 18th birthday and even garlic filled gratinated mussels I had in Costa Rica 3 years ago.
I tried to make them at home and although they turned out absolutely delicious, they were not the same as those I had in Coasta Rica. Maybe the recipe was different, maybe the ingredients taste different – we will never know. In any case they are perfect as a topping for a salad or as an amuse-bouche for your aperitif.
Mix the garlic confit with a little bit of butter and fill the precooked mussels. Cover everything with breadcrumbs and grill in your preheated oven for 5-7 minutes or until golden. Et voilà 🙂
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Shopping list (3-4 portions):
- 500 g mussels precooked or pasteurized
- 6-8 cloves garlic confit
- 2 Tbsp softened butter
- Parsley if required