Mussels With Mornay Sauce Recipes

MUSSELS AU GRATIN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Scrape mussels under cold running water and remove beards. Discard any mussels that do not close when tapped.
• Combine mussels, onion, wine, and pepper in a medium pot and bring to a boil over high heat. Reduce heat to medium-high and cook, shaking pot frequently, until mussels open, about 5 minutes.
• Combine bread crumbs, parsley, and garlic in a small dish. Whisk oil and lemon juice together in a second small bowl.
• Snap each mussel into 2 parts and place the shell with the meat in an oven-proof dish. Make sure no liquid remains on the shell; discard the empty shells. Spoon parsley mixture over the mussels and drizzle with the oil mixture.
• Bake mussels in the preheated oven until topping is crunchy, about 10 minutes.

MUSSELS IN SPICY RED SAUCE

Steps:

• Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.
• Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.
• Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately.
• Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.
• In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.
• Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce for about 1 hour, stirring occasionally so it doesn't stick.
• Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.
• This sauce will keep 10 days in a well-sealed container in the refrigerator.
• Using my recipe for basic Red Sauce, you can make a quick and spicy "fra diavolo" sauce that is delicious drizzled over grilled squid and other seafood. For equipment you will need a 3-quart saucepan and a wooden spoon.
• Heat the olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds.
• Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.

MUSSELS IN A CREAMY WHITE WINE GARLIC SAUCE

Steps:

• In a large pot over medium heat, combine butter, onion, and garlic. Sauté until everything is soft, 6 to 10 minutes. Crumble in the vegetable bouillon cube and add the lemon juice.
• Increase heat, toss in mussels and wine, and put the lid on the pot. The wine will make steam and start to cook the mussels. Cook until most of the mussels are open, about 3 minutes.
• Reduce temperature to low and add heavy cream, parsley, and black pepper. Slowly bring up the temperature until the sauce starts to bubble-be careful when adding the cream because if it's too hot it can split.
• Gently simmer until all of the mussels are open, about 2 minutes more. Discard any that refuse to open.
• Serve with a wedge of lemon and lots of crusty bread.

MUSSELS WITH MORNAY SAUCE

Steps:

• 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.

MUSHROOMS MORNAY

Steps:

• Preheat oven to broil. Place mushroom caps on a baking sheet, and brush with oil. Broil until soft and slightly browned.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in flour to make a paste. Whisk in milk; cook, stirring frequently, until hot. In a small bowl, beat egg yolks together, then pour a small amount of the hot milk mixture into the yolks. Whisk this yolk mixture into milk in saucepan. Remove from heat, and stir in 1 1/4 cups cheese.
• Preheat oven to 350 degrees F (175 degrees C).
• Place mushroom caps, hollow side up, in an 8 inch, round baking dish. Cover with crab, and sprinkle with lemon juice. Pour cheese sauce over mushrooms and crab, and top with remaining 1/4 cup cheese.
• Bake in preheated oven for 20 minutes, or until hot and bubbly.

COQUILLE OF SEAFOOD WITH MUSHROOMS IN MORNAY SAUCE (BUXTON INN)

Steps:

• In a medium skillet, melt 2 tablespoons of butter and saute the mushrooms until tender and the liquid disappears.
• Set the mushrooms aside.
• In a medium saucepan, simmer the scallops, shrimp, sherry, salt, pepper, bay leaf, and scallions for 5 minutes in enough water to cover.
• Drain the liquid in a separate saucepan and cook it over higher heat, reducing it to 1 cup.
• Set it aside for making sauce.
• Add the crabmeat, pimiento, and mushrooms to the scallops and shrimp.
• Spoon about 2 ounces of the mixture into each shell.
• Place the shells in a shallow baking pan.
• Pour a little water in the pan to create a moisturizing steam around the shells.
• In the top of a double boiler, combine all of the sauce ingredients except the butter and flour.
• Bring the mixture just to a boil.
• Remove the pan from the heat and set it aside.
• Preheat the oven to 400 degrees.
• In a small saucepan, make a roux by cooking the butter and flour over medium heat for about 2 minutes, stirring with a wooden spoon.
• Add the sauce to the roux, stirring constantly until the sauce thickens.
• Pour the sauce evenly over the seafood, but don't allow the sauce to spill over the shell.
• Sprinkle with cheese and paprika.
• Bake the shells for 10 minutes or until the top is brown and bubbly.

MORNAY SAUCE

Steps:

• Blend the egg yolk and cream with the white sauce.
• Place these ingredients into a sauce pan and bring the contents slowly to a low boil.
• Whish in the cheese (s).
• Remove the suace from the heat and season to taste with salt and cayenne pepper to taste.

MORNAY SAUCE

Steps:

• In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• Gradually stir in half-and-half and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese, salt and red pepper; stir until cheese is melted.