950. California Farm Mussels Thermidor

Name: 950. California Farm Mussels Thermidor
Total time: 600 s
Yield: 2 people
Cuisine: American
Ingredients: 1 pound peeled, cooked, frozen mussels; 1 pound cooked mussels in the shell; 4 Tbs chopped celery leaves; 1 Tbs chopped onion greens; 1 Tbs olive Oil; 1/2 cup white cooking wine; 4 Tbs grassfed butter; 4 Tbs flour; 4 Tbs milkpowder in cup of white wine; 1/2 cup shaved gruyere cheese; 1/4 Tsp nutmeg; 1 clove garlic, minced; Enough Wine to dilute the thick molten bechamel mix to smooth sauce; Serve with fruit salad; 1 cup grated gruyere cheese; Serve with steamed artichoke

Hobby Horseman @HobbyHorseman

California, United States

Thermidor is baking chunks of precooked seafood like lobster or mussels or scallops or crab or shrimp in a buttery wine sauce called bechamel sauce. Mussels are my favorite in this creamy bechamel sauce.

Hobby Horseman @HobbyHorseman

California, United States

Saved

Ingredients

5 minute cook, 5 minute bake.

2 people

1 poundpeeled, cooked, frozen mussels
1 poundcooked mussels in the shell
4 Tbschopped celery leaves
1 Tbschopped onion greens
1 Tbsolive Oil
1/2 cupwhite cooking wine
4 Tbsgrassfed butter
4 Tbsflour
4 Tbsmilkpowder in cup of white wine
1/2 cupshaved gruyere cheese
1/4 Tspnutmeg
1 clovegarlic, minced
Enough Wine to dilute the thick molten bechamel mix to smooth sauce
Serve with fruit salad
California Farm Fresh Fruit Salad
1 cupgrated gruyere cheese
Serve with steamed artichoke
California Farm No Waste Artichoke and Cream Soup
Equipment: glass bowl, saucepan, skillet
Cost: cooked peeled mussels $4, cooked mussels in the shell $4, bechamel sauce $2, cooking wine, other, $2, $6 dinner

Saved

Steps

5 minute cook, 5 minute bake.

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.
5

Serve with salad, warm fresh roll of bread and steamed artichokes.

Linked Recipes

California Farm No Waste Artichoke and Cream Soup

California Farm Fresh Fruit Salad

Saved

Cooksnaps

Saved

Hobby Horseman @HobbyHorseman

on January 27, 2025 01:38

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.