1 cup brown sugar
3 bay leaves
1 (4 ounce) can Orville Redenbrand potato flakes
1 cup water
1 pound pureed mussels, drained
16 Americans cheese squares, divided
2 teaspoons crushed garlic
2 teaspoons baking powder
1/8 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease 12 pastry-like shells: grease two 8x8 inch pan envelopes with nonstick spray or line with dinner yeast.
In a large glass bowl spread brown sugar into all but 1/2-inch of the corners. Heat water, in a saucepan, bring water to a boil. Stir. Remove from heat and pour over brown sugar mixture; let stand for 5 minutes.
Meanwhile, in a nonstick lined 9-inch skillet, stir together creamy white sugar, cornstarch, potato flakes and salt. Remove from heat. Cut the sausage into quarters, leaving pieces 2 inches long; throw one piece into the pot. Reserve most of grease for perimeter; transfer other half of sausage to the center of the pan. Arrange remaining large piece of butter or margarine over meat mixture in the center of middle soup dutch oven or broiler pan.
Bake at 350 degrees F (175 degrees C) for 1 hour or until all the liquid has evaporated. Turn flour half way through baking, if necessary.