Sunday, June 21, 2015
MUSSESLS WITH PARMESAN AND LEMON
1 kg frozen mussels (with one shell)
1/4 cup vinegar
1/2 tsp black pepper ,crushed
1/2 tsp salt
1/2 cup bechamel sauce
3/4 cup fresh parmesan cheese grated
1 1/2 tbsp butter (melted)
Scrumb off the seaweeds that stick out from shell with a knife and then rinse.Arrange the mussels in a wide tray,with the open side facing upwards.Mix vinegar ,black and salt and pour over the mussels.Leave to marinade for 1/2 hour and then drain out the vinegar (turn the mussels upside down so that all the marinade will flow out ).
Prepare 1/2 quantity of lemon bechamel but ensure that it is a little bit thicker than the one mentioned in the recipe .Now arrange the mussels in an oven dish and sprinkle 1/2 the quantity of grated parmesan cheese.Pour some bechamel sauce over each other mussel piece (about 1 1/2 tbsp) and then spinkle the remaining quantity of parmesan cheese over them.
Add butter on the top.
Place the dish in a moderately hot oven until golden brown.