Every once in a while, our cook warns me about various odds and ends I have hanging out in the refrigerators and freezers… She gets exasperated when there are too many half used packets of this and that. That’s when I go into a “leftovers frenzy” and sometimes the results are appalling, while some other times, like this one, they are really surprisingly good, thank you. :) The ingredients were some 600-700 grams of small New Zealand mussel meats only, packaged in bulk, a third of a queso de bola (salty edam cheese), some tomato paste and about of cup of white wine remaining in a bottle that had been in the fridge for weeks!
I sauteed up a large onion, minced with several cloves of garlic, minced in about 1/3 cup of butter and a few tablespoons of olive oil. Yes, the outrageous amounts of butter were intentional. Next I added some chopped fresh tomatoes, the tomato paste (2 tablespoons or so) and mixed this over medium heat. I added in the wine and let that cook for a minute or two. Next the mussels and seasoned generously with salt and pepper and some red pepper flakes. When the sauce had thickened up, I placed all of this on a foil-line baking sheet and added generous amounts of grated queso de bola on top. Not a light dusting, a GENEROUS amount of cheese. :)
Stick this pan under the broiler for a few minutes, watching carefully until the cheese starts to bubble and caramelize. Remove from the oven, and sprinkle some chopped parsley on top. Serve with toast points or hard bread and don’t forget to scoop up that heavenly tomato-ey butter at the bottom of the pan. This was crazy easy to make, and absolutely delicious. This pan easily served 8-10 people appetizers before lunch, and the total cost of the dish couldn’t have been more than say PHP500 or PHP50-60 per person. :)