Lemon Pepper Cream Cheese Mussels Recipe

Quick & Easy Mussels: Cream Cheese, Lemon Juice, Lemon Pepper, and Breadcrumbs

When you’re after a quick but seriously tasty feed that’ll impress anyone, these cream cheese mussels are the way to go. Packed with creamy goodness and the kick of lemon pepper, topped off with a crunchy breadcrumb crust – they’re the perfect snack for the crew after any big day spent chasing tails.

Ingredients:

Fresh mussels
Cream cheese (softened)

Lemon juice

Lemon pepper seasoning

Panko breadcrumbs

Method:

1. Collect The Mussels:

Nothing beats ocean-fresh – the fresher the better!

Justin & Jag fetching the mussels, both wearing the Desolve Wharf Short.

2. Preheat Your Oven:

Get your oven ready by preheating it to 180°C (350°F) for baking later.

The team prepping the furnace - Ashling wearing the Noughties Tank Womens, Justin in the Nowhere To Be Tee, Waterline Boardshorts & Snapper Cap, & Mason in the Ignobilis Tee, Helm Shorts and Crawly Camp Hat.

3. Prep the Mussels:

Boil a pot of water, then add your mussels and cook for around 4-5 minutes until they begin to pop open. Drain and set them aside.

4. Cream Cheese Mix:

In a bowl, combine the cream cheese, lemon juice, and lemon pepper seasoning. Mix well to make sure the flavour is evenly spread through the cream cheese.

5. Shell the Mussels:

Once the mussels are cool enough to handle, remove them from their shells, discarding one shell, and place the mussels back into the remaining shell.

Ashling de-shelling the mussels - wearing the Desolve Noughties Tank Womens.

6. Top ‘Em Up:

Spoon the cream cheese mixture generously onto each mussel and then top with breadcrumbs. The more breadcrumbs, the better – you want that crispy finish.