Baked Mussels Mornay

Baked Mussels Mornay

Baked Mussels Mornay

Baked Mussels Mornay

 

Creamy sauce Mornay has several advantages — firstly, it is perfectly combinedwith fish and seafood, and secondly, you can not only enjoy these dishes, but also to use for baking. In fact, several Mornay modified version of another popular white butter sauce, Bechamel, and its something Cook knows, probably, every housewife. Baked Mussels Mornay — quite a popular hot appetizer, and for its preparation can be used as fresh mussels, cooked and frozen.

 

Ingredients for 2 servings:

 

  • 8 (12) large mussels

for the sauce:

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 glass of milk
  • 1 cup shredded Gruyere cheese or Jemmentaler
  • 1 chicken egg yolk

 

Cooking:

Place the mussels in shells halves in a baking dish, and add each one tablespoon sauce. Bake the mussels under grill for several minutes, as far as possible without letting sauce burn. Serve with white wine and easy side dish.

Prepare the sauce: in a small saucepan melt butter, Add flour and cook for a few minutes. In parallel, heat the milk, then start adding it in small portions to flour, stirring each time refueling to homogeneity. The same can be done with cold milk, but then the probability of the formation of lumps will be higher. Boil until the sauce on medium heat for 1015 minutes, then remove it from the heat and add the cheese, stirring vigorously the sauce until it is completely dissolved. At the end of the mix the yolk and season with salt and freshly ground white pepper.

Mornay Sauce seasoned with white pepper, not only because of the taste, but also to not spoil his gentle sunny color.

Place the mussels in shells halves in a baking dish, and add each one tablespoon sauce. Bake the mussels under grill for several minutes, as far as possible without letting sauce burn. Serve with white wine and easy side dish.

Another delicious recipe with seafood — Seafood Pasta

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Baked Mussels Mornay
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