Bistro des Z'Artes

Serves 6

Ingredients

40g Onion

1 clove Garlic

1 Bay leaf

30ml Olive oil

80ml White wine

1kg Mussels

200ml Milk

20g Flour

1 Egg yolk

1 cup Breadcrumbs

Method

1. Place the cleaned & bearded mussels in a hot pot along with the white wine & bay leaf.
2. Place on a tight fitting lid & cook over a high heat until they are open (shaking from time to time).
3. In another pan fry off the onion & garlic in the olive oil until golden.
4. Add the flour & cook until a sandy texture is achieved.
5. Bit by bit add the liquid from the mussels (always keeping them covered so that they do not dry out and shrivel up).
6. This mixture has to be stirred continuously so as not to stick to the bottom of the pot & that there are no lumps.
7. Slowly add the milk, still stirring & correct the seasoning.
8. When the mixture is smooth & has boiled for a few minutes remove from the heat & cover with cling film (leaving to cool).
9. Remove all the mussels from their shell, keeping one half of each shell.
10. Fill the base of a baking tray with rock salt & place in the half shells of the mussels.
11. Place a mussel in each shell.
12. Add the egg yolk to the sauce & mix well.
13. Place a spoon of the sauce on top of each mussel (being careful the sauce will not overflow out of the shell).
14. Sprinkle each mussel with breadcrumbs.
15. Bake in the oven at 220C until golden on top.
16. Serve immediately.