950. California Farm Mussels Thermidor
Hobby Horseman @HobbyHorseman
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.
950. California Farm Mussels Thermidor
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.
Cooking Instructions
- 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.
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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.
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