Mussel with Mornay Sauce

Ingredients

24mussels, cleaned
½ cupJOY white wine
½ cupwater
2 clovegarlic, crushed
¼ cuponion, chopped
1 tbsbutter
2 tbsWaitrose plain flour
½ cupmilk
½ cupshredded gruyere cheese
1egg yolk
salt
white pepper
chopped parsley

Method

  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.