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

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

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Instructions

1. 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.
2. Gradually add 100 ml cream while whisking continuously to create a smooth sauce.
3. Remove from heat and whisk in 1 egg yolk until fully combined.
4. Add 70 g grated hard cheese and whisk until the cheese is melted and the sauce is smooth.
5. 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.
6. Place 300 g boiled mussels in a large baking dish or individual portion molds.
7. Pour the Mornay sauce over the mussels and optionally sprinkle a pinch of paprika flakes on top.
8. Bake in an oven preheated to 170°C (338°F) for 15 minutes.
9. Serve the mussels hot.

Enjoy your meal!