Green Lipped Mussels Served 5 Ways

30 New Zealand Mussels in the half shell
SIDS SMOKEY GARLIC SAUCE
ITALIANO:--
3 tbsp marinara sauce
1 tbsp Romano cheese grated
3 tbsp mozzarella cheese shredded
BUFFALO:--
3 tbsp your favourite buffalo sauce
3 tbsp bleu cheese crumbles
PESTO:--
3 tbsp homemade or store bought pesto sauce
1 tsp EV olive oil
GARLIC:--
4 tbsp melted butter
1 tbsp chopped garlic
1 tsp chopped parsley
1 tsp grated romano cheese
DIABLO:--
2 tbsp EV 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

Place Green Lipped Mussels on a baking dish. Put a drop of SIDS SMOKEY GARLIC SAUCE on each mussel.
ITALIANO:
Spoon marinara sauce on each mussel. Sprinkle a little grated Romano cheese on top of the marinara then top with shredded mozzarella cheese.
BUFFALO:
Top each mussel with buffalo sauce. Add bleu cheese crumbles on top of sauce.
PESTO:
Spoon pesto on to mussel (pesto may be cut with olive oil if its too strong) then drizzle a little on each mussel after applying pesto.
GARLIC:
Sauté 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.
DIABLO:
Drizzle olive oil on top of mussels. Sprinkle with granulated garlic, granulated onion, grated romano cheese and red pepper flakes.
Bake mussels in 200°C oven for 15-18 minutes until cheese is fully melted.
Serve immediately.