Preheat your oven to 350°F (175°C).

Defrost the green-lipped mussels under cold running water for about 2-3 minutes. Pat dry with a paper towel.

Melt the unsalted butter in a medium-sized pot over medium heat. Sauté the finely chopped garlic for approximately 2 minutes.

Combine the melted garlic butter with the cream cheese, add chopped chives and miso or light soy sauce. Mix until smooth.

Crinkle a sheet of aluminum foil and place it on a baking tray to stabilize the mussels.

Remove the mussels from their shells and spread a heaping teaspoon of the garlic cream cheese mixture onto each mussel. Return them to their shells.

Sprinkle shredded cheddar cheese over each filled mussel.

Bake in the preheated oven for 10-15 minutes until the cheese is melted and bubbly.

Switch to broil for an additional 4-5 minutes to achieve a golden top, monitoring closely to prevent burning.

Serve immediately while hot and cheesy.