Mussels Rockefeller with Malunggay

Steam mussels in a pot filled with water until shells open. Drain and set aside to cool. Once cool enough to handle, remove the other half of the shell and discard. Arrange on a baking tray and set aside.  

 Make the topping: Melt 1/4 cup butter in a saucepan over medium heat. Add flour and whisk for about 3 minutes or until flour is cooked through and mixture turns golden brown. Slowly add milk, continuing to whisk to prevent lumps. Season with salt and pepper. 

Gently fold malunggay leaves into the mixture. Set aside and let cool.

  In another pot, melt 1/4 cup butter and sauté garlic until fragrant. Set aside.

Spoon malunggay sauce on top of each mussel. Add grated cheese and drizzle garlic butter on top.

Bake at 350°F for 10 minutes or until cheese is bubbly and golden brown.