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New Zealand Mussels Served 5 Ways


  • 30 New Zealand Mussels on the half shell defrosted


  • 3 tbsp marinara sauce

  • 1 tbsp Romano cheese grated

  • 3 tbsp mozzarella cheese shredded


  • 3 tbsp your favorite buffalo sauce

  • 3 tbsp bleu cheese crumbles


  • 3 tbsp homemade or store bought pesto sauce

  • 1 tsp olive oil


  • 4 tbsp melted butter

  • 1 tbsp chopped garlic

  • 1 tsp chopped parsley optional to add color

  • 1 tsp grated romano cheese


  • 2 tbsp olive oil

  • 2 tsp grated romano cheese

  • ½ tsp red pepper flakes to taste

  • ¼ tsp granulated onion sprinkle on each mussel

  • ¼ tsp granulated garlic sprinkle on each mussel

  • ¼ tsp sea salt sprinkle on each mussel


  • thaw out New Zealand Mussels and place on cookie sheet or baking dish


  • spoon marinara sauce on each mussel

  • sprinkle a little grated Romano cheese on top of the marinara

  • top with shredded mozzarella cheese


  • top each mussel with buffalo sauce

  • add bleu cheese crumbles on top of sauce


  • spoon pesto on to mussel (pesto may be cut with olive oil if its too strong)

  • drizzle a little on each mussel after applying pesto


  • Sautee chopped garlic lightly in melted butter

  • add romano cheese and parsley to the garlic butter after removing it from the stove top.

  • place the garlic butter in the refrigerator and allow it to firm up

  • place a mound of the garlic butter on top of each mussel pressing in with your hand


  • drizzle olive oil on top of mussels

  • sprinkle with granulated garlic, granulated onion, grated romano cheese and red pepper flakes

  • Bake mussels in 400 degree oven for 15-18 minutes or until cheese is fully melted

  • Serve immediately

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