Directions

First, make the bechamel

1. Melt your butter in a small saucepan on low heat, and whisk in your flour to form a roux. Try to remove as many lumps as possible.

2. Whisk in your milk, and increase heat to medium until your roux begins to thicken. Adjust your heat so you don’t scorch it.

3. Once thickened, add 1 cup of provolone and the Old Bay seasoning. After the cheese melts in, remove it from the heat and set it aside.

Make the Sandwiches

1. Schmear both sides of your bread slices with generous amounts of the bechamel you just made.

2. On two slices of your bread, layer in Scout Mussels and cover them with the rest of your provolone. Close your sandwiches.

3. Heat your grill pan on medium-high heat, and add a generous amount of butter. When the butter starts to bubble, place your sandwiches down and start caramelizing.

4. Once each side of your sandwiches has a nice caramel colour, remove them from the heat and let them rest for 1 minute.

5. Serve with some mayo, mustard and a bag of your fave potato crisps.