0 Ratings
Recipe courtesy of Gallants & Co with Chef Tyler & Chef Christine.
2 lb PEI mussels
250 g uncooked macaroni or shaped noodles
0.5 cup all-purpose flour
0.5 cup cup butter
1 L milk
0.6 cup grated parmesan cheese
4 cup grated sharp cheddar
0.75 cup panko breadcrumbs
0.5 tsp onion powder
0.5 tsp garlic powder
0.5 tsp sea salt
Preheat oven to 375 degrees.
Rinse mussels under cold running water then steam until shells open in a pot with a tight-fitting lid. Remove from heat, once cool, remove mussel meat out of shells and reserve.
Melt butter in a heavy bottom pot on medium low heat.
Slowly add flour and stir with wooden spoon. Continue to cook for 2-3 minutes until mixture starts to turn golden brown.
Add milk, onion powder, garlic powder, salt and bring to a simmer while continuing to stir with a whisk.
Stir in cheddar cheese until melted and remove from heat.
Cook macaroni noodles according to package directions. Strain and add to cheese sauce.
Add mussels to macaroni and cheese sauce mixture and place in a baking dish. Top with breadcrumbs & parmesan cheese and bake for 20-30 minutes.
Remove from oven and let stand for 5 minutes, scoop, serve & enjoy. Careful it’s hot!
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