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Mussels - 4 pints
Onion - 1
Bay leaf - 1
Cooked mushrooms - few
Bechamel sauce 
Browned breadcrumbs
Grated cheese


  • Open the mussels. Put them in a casserole or pan with their liquor and the onion, bay leaf, thyme and parsley.
  • Cook them for about 5 minutes. Drain them, reserving the liquor.
  • Put them in a fireproof dish.Slice the mushroom thinly, and cover the mussels with them.
  • Make a thick bechamel sauce using half milk and half mussel liquor.
  • Spread the sauce over the mussels.
  • Dot with butter, and sprinkle with the browned crumbs, then with a little grated cheese.
  • Brown and heat the dish briefly under the grill.
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