Mussels Baked in Mornay Sauce

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

1. Let’s prepare all the ingredients. The sauce is prepared very quickly, you need to simultaneously add food and actively work with a whisk.

   

2. 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.

   

3. Add the yolk. We continue to mix all the ingredients with a whisk.
4. Now fill in the grated hard cheese. (You can use a mixture of different cheeses to add flavor to the sauce.)
5. 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.
6. You can prepare a dish in one large mold, you can use portion molds. We distribute the mussels in the molds.
7. 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.

   

8. The mussels baked in a creamy cheese mornay sauce are ready. We serve the dish hot.

   

Enjoy your meal!