Baked Mussels and Mushrooms
Indulge in the decadent flavors of baked mussels and mushrooms, enveloped in a creamy sauce and crowned with a blanket of grated cheese. For a touch of elegance, serve this dish in scallop shells.
Ingredients
Serves: 4
- 4 dozen medium-sized mussels
- 1 cup of water
- 1 slice of lemon
- ½ pound of thinly sliced mushrooms
- For the White Sauce:
- 2 large egg yolks
- A dash of hot sauce like Tabasco
- 4 tablespoons ½ stick of unsalted butter
- ¼ cup of all-purpose flour
- 1 cup of milk
- 1 tablespoon of fresh lemon juice
- A pinch of saffron
- Freshly ground black pepper to taste
- ¼ cup of grated aged cheese such as Manchego
- Unsalted butter for greasing
Instructions
- Start by thoroughly rinsing the mussels.
- Remove any beards and discard any mussels with cracked shells or those that don’t tightly close when touched.
- In a large skillet, place the mussels, water, and a lemon slice.
- Bring the mixture to a boil over high heat and cook until the mussels open.
- Remove each mussel as it opens and discard any unopened ones.
- Reserve 1 cup of the cooking liquid.
- Remove the meat from the shells and place it in a large bowl.
- Add the sliced mushrooms and stir to combine, discarding the shells.
- Prepare the sauce: In a small bowl, beat the egg yolks and stir in the hot sauce.
- In a small saucepan over medium heat, melt the butter.
- Stir in the flour and cook for an additional minute.
- Gradually whisk in the reserved cooking liquid, milk, lemon juice, saffron, and freshly ground black pepper.
- Continue to cook, stirring constantly, until the sauce thickens and becomes smooth.
- Reduce the heat to low, add the egg mixture, and cook while stirring until the sauce thickens.
- Preheat your oven to 450°F (230°C).
- Place the mussels and mushrooms in a shallow earthenware casserole dish, Dutch oven, or distribute them among individual casserole dishes or large scallop shells.
- Pour the sauce over the top, sprinkle with the grated cheese, and dot with small pieces of butter.
- Bake for about 10 minutes or until the dish is bubbling and lightly browned.
- If you’re using an earthenware dish, you can serve the dish hot in the same container, or transfer it to a serving platter.
Notes / Tips / Wine Advice:
Enjoy this delectable dish of baked mussels and mushrooms, perfect for savoring the richness of Spanish cuisine.
