If you want to surprise your guests with something unusual and tasty, cook mussels with mornay sauce, or rather mornay. This is a French sauce with yolks and cheese based on béchamel sauce. Seafood is baked with a creamy cheese sauce in portion forms. A worthy alternative to the usual julienne.
Summary
| Cook Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Dish |
| Servings (Default: 2) |
Ingredients
Ingredients- Boiled mussels – 300 g
- Hard cheese – 70 g
- Cream – 100 ml
- Butter – 20 g
- Yolk – 1 pc.
- Wheat flour – 1 tbsp
- Nutmeg – 10 g
- Paprika (dried flakes) – 1 pinch (optional)
- Salt to taste
- Ground black pepper – to taste
Print Recipe
Pin Recipe Instructions
- Melt 20 g butter in a saucepan over medium heat. Add 1 tbsp wheat flour and whisk constantly for 1 minute to form a smooth paste without lumps.
- Gradually add 100 ml cream while whisking continuously to create a smooth sauce.
- Remove from heat and whisk in 1 egg yolk until fully combined.
- Add 70 g grated hard cheese and whisk until the cheese is melted and the sauce is smooth.
- Season the sauce to taste with salt and pepper (note that cheese is naturally salty, so taste first before adding more). Grate 10 g nutmeg into the sauce and whisk well.
- Place 300 g boiled mussels in a large baking dish or individual portion molds.
- Pour the Mornay sauce over the mussels and optionally sprinkle a pinch of paprika flakes on top.
- Bake in an oven preheated to 170°C (338°F) for 15 minutes.
- Serve the mussels hot.
Enjoy your meal!
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