Mussels Baked in Mornay Sauce
by Editorial Staff
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.
Cook: 40 mins
Servings: 2
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
Directions
- Let’s prepare all the ingredients. The sauce is prepared very quickly, you need to simultaneously add food and actively work with a whisk.
- In a saucepan, dissolve the butter over medium heat, add the flour and very quickly stir the flour and butter with a whisk so that no lumps form.
- Add the yolk. We continue to mix all the ingredients with a whisk.
- Now fill in the grated hard cheese. (You can use a mixture of different cheeses to add flavor to the sauce.)
- At the very end, add salt and pepper. It is important to remember that the cheese is usually salty and you need to try the sauce first.
Three on a fine grater a little nutmeg in the sauce. Mix it well again and remove the stewpan with the mornay sauce from the heat. - You can prepare a dish in one large mold, you can use portion molds. We distribute the mussels in the molds.
- Fill the mussels with morne sauce. Sprinkle dried paprika flakes on top (optional). We send the forms to the oven preheated to 170 degrees for 15 minutes.
- The mussels baked in a creamy cheese mornay sauce are ready. We serve the dish hot.
Enjoy your meal!
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