Fledders mussels "to die for"

Ingredients for 2 servings:

• 1 kg mussels (mussels)
• 1 vegetable onion(s)
• 3 cloves garlic
• some oil
• 2 sprigs of celery
• 50 g cheese, grated
• 50 g herb butter
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

baked with garlic and cheese

Roughly chop the onion and place it in a large pot. Sauté it with the chopped celery. Pour in about 2 liters of water and season well with salt and pepper. Once the water boils, add the mussels and cook for about 5 minutes. In the meantime, line a baking tray with baking paper, peel the garlic, and prepare the herb butter. Preheat the oven to 200°C fan/convection oven. Remove the cooked mussels from the pot and let them cool slightly so they can be handled. Open the mussel halves wide and scoop out the meat. Line the baking tray with the mussel halves and place a mussel in each half. Season with salt and pepper and press the garlic evenly over the top. Place a small knob of herb butter and about a teaspoon of grated cheese on each mussel. Bake in the oven until the cheese has melted. Serve with baguette.