Like Your Gran Used to Make


These aren’t your garden-variety mussels! Some purists say that a simple sauce should celebrate the mussels, but we say no-one does mussels like ouma does, old-school style. Have a mouthful of nostalgia with mussels in lashings of creamy sauce, covered with a crispy, golden cheese halo. 


  • 2 egg yolks
  • 5ml dijon mustard
  • 1 small garlic clove, finely chopped
  • 5ml warm water
  • 80ml olive oil
  • 80ml sunflower oil
  • Salt and pepper
  • 5ml lemon juice
  • 5ml warm water
  • Salt and pepper
  • 200g butter, softened
  • 800g half shell mussels (fresh is best, but you could also use frozen in a pinch)
  • 250g cheddar cheese, grated



Preheat the Defy Cooker to the Boil Function. Place the egg yolks, mustard, garlic and water (the first amount) in the Defy beaker and whisk very well with the Defy Hand Blender until thick, and creamy in colour. Add both of the oils, to form a permanent emulsion, very slowly, drop by drop. (Chef’s note: This will prevent the mayonnaise from splitting and will also result in a thick mayonnaise. A perfect situation is when a spoon can stand up right in the mayonnaise when finished). Finish the mayonnaise with lemon juice and water to adjust the consistency. Season with salt and pepper. Remove the whisk from the mayonnaise and very carefully stir in the soft butter. Scoop spoonfuls of the mixture into the mussels, covering the mussel, but being careful not to overfill. Top with the grated cheese and place the mussels on a baking sheet. Place under the Defy grill or broil function for 5- 8 minutes or until the cheese has melted and started to turn golden brown. Serve hot with crispy bread.