Mussel with Mornay Sauce
Ingredients
| 24 | mussels, cleaned |
| ½ cup | JOY white wine |
| ½ cup | water |
| 2 clove | garlic, crushed |
| ¼ cup | onion, chopped |
| 1 tbs | butter |
| 2 tbs | Waitrose plain flour |
| ½ cup | milk |
| ½ cup | shredded gruyere cheese |
| 1 | egg yolk salt white pepper chopped parsley |
Method
- Bring white wine, water, garlic and onion in big pot to a boil. Add mussels and cover with lid until the mussels have all opened.
- Discard any mussels that do not open. Remove mussels from the pot.
- Remove mussel and then set back in the same shells. Arrange on serving tray.
- Preheat oven at 200 ํC.
- To make mornay sauce, heat butter in a small saucepan, stir in flour with a wooden spoon a few minutes over medium heat until begins to bubble.
- Pour in milk gradually, stirring constantly. Bring the milk mixture to a simmer until thickened.
- Remove from heat and add ¼ cup cheese, stir until melted. Add egg yolk and mix in. Season with white pepper and salt to taste.
- Spoon some mornay sauce over each mussel, sprinkle with remaining cheese and bake under broiler at 200 ํC for 5 minutes, and serve immediately.
