Start by rinsing the mussels under cold running water, gently scrubbing their shells to remove any grit.

In a large pot, add a cup of water and bring to a simmer. Place the cleaned mussels into the pot and steam for 5-7 minutes until they open.

In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Stir in breadcrumbs, then slowly incorporate milk, whisking until the mixture thickens.

Season the bechamel with salt to taste and remove from heat.

Preheat your oven to 355°F (180°C).

Arrange mussel shells on your baking tray, spoon garlic-bechamel sauce into each mussel.

Sprinkle grated cheese evenly over each filled mussel.

Bake for 10-15 minutes until cheese is melted and bubbly.