Mussel with Mornay Sauce


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
white pepper
chopped parsley


  1. 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.
  2. Discard any mussels that do not open. Remove mussels from the pot.
  3. Remove mussel and then set back in the same shells. Arrange on serving tray.
  4. Preheat oven at 200 ํC.
  5. 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.
  6. Pour in milk gradually, stirring constantly. Bring the milk mixture to a simmer until thickened.
  7. 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.
  8. Spoon some mornay sauce over each mussel, sprinkle with remaining cheese and bake under broiler at 200 ํC for 5 minutes, and serve immediately.