1 can mussels in brine
40 g butter
40 g flour
225 ml milk
135 g grated parmesan cheese
54 g finely
grated bread
Drain mussels.
Make some dense bechamel sauce (See recipe). Add to it mussels
and cheese.
Pour into a casserole suitable for the oven. Sprinkle bread and
some more cheese over it.
Place under broiler for a few minutes until cheese acquires some
colouring.
Serve hot.