1. Soak the mussels in a basin and wash them aside
2. Only one side of the cleaned mussels is stuck to the shell of the scallops, and the other half is discarded.
3. Put all the seasonings in the milk pot, stir under water until the cheese is smooth and becomes a cheese paste
4. The cheese paste is packed in a piping bag and squeezed onto the surface of the mussel meat
5. Chop the celery leaves and sprinkle on the surface of the mussels
6. The oven is electrified in advance, and the upper and lower tubes are heated at the same time. The temperature is set to 185 degrees, and the time is adjusted for about 0.5 hours (you can manually operate on the oven panel or use a mobile phone for more convenient operation); start the oven to enter the automatic preheating program; after the preheating is over Place the baking tray with mussels in the middle of the second level of the oven
7. Then close the oven door and enter the baking process
8. After the baking time in the oven is over, turn on the oven, take out the baking tray with heat-insulating gloves, and serve
Tips:It is recommended to use a brush when cleaning mussels, so that they are relatively clean, and those with more mud can be blanched with boiling water until the mussels are opened, and then separated and washed thoroughly.
