The four layers of this dish are the basis of a nutritious meal. For good colour contrast, serve with broccoli or green beans. 3 cups/750/ ml cooked, shucked mussels 2 tbsp/25 ml butter 2 tbsp/25 ml butter 1/2 tsp/2 ml salt 1/8 tsp/1 ml pepper 1 cup/250 ml mussel broth 1 cup/250 ml milk 1 1/2 cup/375 ml cooked rice 2 cups/500 ml grated cheddar cheese 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 degree F (180 degree C) oven for 30 minutes. Serves 6.