Mussels with Lemon Grass Bechamel

Ready for cooking? Follow the below instructions in the order specified. These instructions are well crafted by our own chefs in order to make the cooking process enjoyable and satisfying. So let’s get started but before that don’t forget to keep all ingredients handy as listed.

• Scrub off the seaweeds that stick out from shells with a knife and then rinse. Arrange the mussels in a wide tray, with the open side facing upwards. Mix vinegar, black pepper and salt and pour over the mussels. Leave to marinade for 30 min then drain out the vinegar (turn mussels upside down so that all the marinade will flow out).
• Prepare Goody Bechamel sauce then add lemon juice at the end. Ensure that it is a little bit thicker than average.
• Arrange mussels in an oven dish and sprinkle parmesan cheese.
• Pour bechamel sauce over each mussel piece and then sprinkle the remaining quantity of parmesan cheese over them.
• Add butter on top. Place the dish in a moderately hot oven until golden brown.