(POSTED: July 3, 2006)
The four layers of this dish are the basis of a nutritious meal. For good color
contrast, serve with broccoli or green beans.
3 cups (750 ml) Mussels, cooked/shucked
2 tbsp (25 ml) PC unsalted butter
2 tbsp (25 ml) PC all purpose flour
½ tsp (2 ml) salt
1/8 tsp (0.5 ml) pepper
1 cup (250 ml) mussel broth
1 cup (250 ml) milk
1 ½ cup (375 ml)PC long grain rice, cooked
2 cups (500 ml)PC cheddar cheese, grated
Melt butter in saucepan and blend in flour, salt, and pepper. Stir in broth and
milk and cook, stirring constantly until thick. Spread rice in a greased
casserole dish and arrange mussels on rice. Cover with sauce and top with
cheese. Bake uncovered in a 350*F(180*C) oven for 30 minutes. Serves 6.