Favorite Recipe of All Time 950. California Farm Mussels Thermidor Always Loved

Ingredients for 950. California Farm Mussels Thermidor

1. 1 pound peeled, cooked, frozen mussels
2. 1 pound cooked mussels in the shell
3. 4 Tbs chopped celery leaves
4. 1 Tbs chopped onion greens
5. 1 Tbs olive Oil
6. 1/2 cup white cooking wine
7. 4 Tbs grassfed butter
8. 4 Tbs flour
9. 4 Tbs milkpowder in cup of white wine
10. 1/2 cup shaved gruyere cheese
11. 1/4 Tsp nutmeg
12. 1 clove garlic, minced
13. Enough Wine to dilute the thick molten bechamel mix to smooth sauce
14. Serve with fruit salad

    California Farm Fresh Fruit Salad

15. 1 cup grated gruyere cheese
16. Serve with steamed artichoke

    California Farm No Waste Artichoke and Cream Soup

17. Equipment: glass bowl, saucepan, skillet
18. Cost: cooked peeled mussels $4, cooked mussels in the shell $4, bechamel sauce $2, cooking wine, other, $2, $6 dinner

Cooking Instructions for making 950. California Farm Mussels Thermidor

1

Shake frozen peeled and cooked mussels in olive oil and wine inside bag till well coated, slide in hot cast iron pan, heat for five minutes. Save leftover liquid. Put mussels in warm glass bowl, rest.

2

Heat whole cooked shell mussels in bag at 170F degrees, 5 minutes. Lay on top of peeled mussels in warm glass bowl.

3

Melt butter with minced garlic in cast iron saucepan, add flour, bake flour while stirring. Drizzle mussel juice from skillet in bechamel sauce, stir, melt gruyere in the sauce.

4

Lay mussels in glass baking dish, sprinkle chopped celery leaves over, dilute bechamel with wine in heated sauce pan, pour bechamel sauce over. Sprinkle of celery leaves and green onion on top. Bake mussels in the bechamel sauce 6 minutes in oven at 350F degrees, serve with salad, warm fresh roll of bread and steamed artichokes.