Ingredients
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1 g Large mussels pre boiled and shelled
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2 tbsp Lee kum kee chili garlic sauce
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300 g Unsalted butter
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2 tbsp Sugar
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225g Quick melt cheese grated
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1 pack Bechamel
Directions
Steps
|
1
Done
|
Blanch mussels in boiling water. |
|
2
Done
|
In a pan, melt butter and add Lee Kum Kee Chili Garlic Sauce. Season and add sugar. |
|
3
Done
|
Place 1 Tbsp of the mixture on each mussel. |
|
4
Done
|
Top with Clara Olé Béchamel White Sauce and cheese. |
|
5
Done
|
Grill and serve. |
