Baked Mussel Omelet

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Serve rolls and a tossed green salad with this richly flavoured omelet.

1 cup (250 ml) Mussels, cooked/shucked
2 tbsp (25 ml) PC unsalted butter
2 tbsp (25 ml) PC all purpose flour
½ tsp (2 ml) salt
¼ tsp (1 ml) pepper
1 cup (250 ml) milk
5 eggs
¼ cup (50ml) water
1 tsp (5 ml) salt
2 tbsp (25 ml) PC unsalted butter
¼ cup (50 ml) PC cheddar cheese, grated 

Melt butter in a saucepan, stir in flour, salt and pepper. Slowly pour in milk, 
stirring constantly, until sauce thickens. Stir in mussels and simmer until 
heated through. 

Combine eggs, water, and salt beat well. Melt butter in a frying pan, then pour 
in the egg mixture. Cook until bottom is lightly browned and centre is just set; 
then roll up and place in a baking dish. Sprinkle with cheese; then pour the 
sauce over the cheese. Bake at 350°F(180°C) for 8-10 minutes. Serves 4.


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