Ingredients
2 tbsp (30 ml) butter
2 tbsp (30 ml) flour
1-1/2 cups (375 ml) hot milk
1 vanilla pod, split
Salt and freshly ground pepper to taste
1 cup (250 ml) Canadian Grubec cheese, grated
2 tbsp (30 ml) butter
1/2 lb (225 g) peeled shrimp
1/2 lb (225 g) trimmed scallops
1/2 cup (125 ml) white wine
1 bag fresh mussels, cleaned – optional
1/4 cup (60 ml) fresh parsley, chopped 

Directions
In a pan, melt butter over a medium heat. Add flour and stir to make a roux 
paste, cook gently without browning.
 
Gradually whisk in the hot milk. Add the vanilla pod to the milk, bring to the boil 
and simmer gently until desired consistency is reached. Season and melt the 
Canadian Grubec cheese in the sauce. Remove the vanilla pod.
 
Meanwhile, in a frying pan, melt the butter and saute the shrimp and scallops 
over a high heat. Season to taste and set aside.
 
Deglaze pan with white wine, add mussels and cover. Cook for 3 to 4 
minutes until mussels open. Remove mussels from pan and reduce cooking 
liquid by half. Pour reduced cooking liquid into the vanilla Mornay sauce
Serve seafood over sauce or divide among gratin dishes, pour over sauce 
and broil under preheated broiler.
 
Source:   peishellfish.com