• Pre-heat oven to 350F.
• Defrost the mussels by running it under cold tap water for approximately 2-3 minutes. Set aside.

Prepare the Garlic Cream Cheese

• In a small pot, melt the butter over medium-low heat.
• Once the butter has melted, let it simmer for 2 minutes, while stirring.
• Add the garlic and cook for about 2 minutes. Keep stirring to prevent the garlic from burning.
• Turn off the heat.
• Pour the garlic butter into a prep bowl.
• Add the cream cheese into the bowl. Whisk until well combined with the garlic butter.
• Add in the chives and soy sauce. Mix until all ingredients are well combined.
• Set the garlic cream cheese aside for later.

Prepare the Cheese Topping Mix

• In another prep bowl, place the cheddar and mozzarella cheese. Mix and combine together.

Bake & Grill the Mussels

• Cover a cookie sheet or baking tray in foil.
• Remove any excess water from the defrosted mussels.
• Pull each mussel out of the shell and then place it back in its shell. This will make it easier to eat once the cheese has been baked onto the mussels.
• Place the mussels on the tray.
• Spread approximately 1 heaping teaspoon of garlic cream cheese on each mussel. Try to cover as much of the shell so that there are no gaps.
• Place the mussel back on the foil. Adjust the mussels so they are sitting straight and are not tilted so that the filling doesn’t slide off while it's baking.
• Sprinkle the cheddar and mozzarella cheese mix over each mussel.
• Place the tray of mussels in the oven on the middle rack. Bake for 10-15 minutes
• Set the oven to broil. Broil it for 4-5 minutes to brown the cheddar. Be sure to watch the cheese during this step so they don't burn.
• Once the cheese starts to brown and bubble, it's done!
• Serve while it's hot and cheesy!