Ingredients
50 mussels (~2 lb)
1 cup white wine
1/2 cup water
1 clove garlic, crushed
1 Tb butter
1 Tb flour
1 cup Milk
1 cup shredded gryere cheese
1 egg yolk
salt
white pepper
Preparation
Wash and clean mussels, scrubbing clean with wire mesh. If the cooking liquid will be used for a sauce or stock, the mussels should be very clean and free of any particles. Discard any mussels which have started to open.
Add white wine, water and garlic to the bottom of a pot with a steamer insert and bring to a boil. Add mussels, and cover. Steam for a couple minutes, until the mussels have all opened. Discard any mussels that do not open. Remove mussels from steamer.If saving cooking liquid, strain through fine cheesecloth and refridgerate or freeze.
Take 1 mussel, and remove two halves. Take the half with the mussel attached, remove mussel, then set back in half shell. Discard other shell half. Repeat with all mussels and arrange on serving tray.
Make mornay sauce. Heat butter and flour in a small saucepan, stirring with a wooden spoon a few minutes over medium heat until begins to bubble but before it turns brown. Add milk gradually, stirring vigerously. Bring milk to a simmer, stirring. Simmer until thickened and coats the back of a spoon. Remove from heat and add cheese, stir until melted. Add egg yolk and mix in. Season with white pepper and salt to taste.
Take each mussel half and spoon some mornay sauce over each one, making sure it does not spill over sides of shell. Serve immediately.
