How to make the sauce for the mussels

Sauce "Bechamel". In a water bath melt the butter. Add the flour and mix thoroughly. Add milk, stirring constantly. The consistency should be like condensed milk. At the end sprinkle with salt and pepper.

Tomato sauce. Skip the garlic through a press, lightly simmered in olive oil. Add dry white wine and water left over after cooking the mussels. Simmer for about 5 minutes. Add the tomato paste and keep on heat for another 10 minutes. Then season with salt and pepper.

Creamy garlic sauce. Finely chop the onion. Heat a pan with butter and olive oil. Saute the onion until Golden brown. Pour in dry white wine, wait until it evaporated. Then add the cream, stirring constantly, cook until thick. Turn off the stove. Finely chop the herbs, skip through the press garlic and add to the sauce. Stir and cover.

Hot sauce. Mix a tablespoon of soy sauce with one egg yolk. Mix thoroughly. Add the chili sauce. In the mixture put cream cheese. Then put on the stove. Heat the sauce over low heat and constantly stir. Cheese should melt, but do not let the yolk cook. When the mixture becomes homogeneous, the sauce is ready. Use only hot. On cooling lost taste.

Sauce "Morne". Melt the butter and add the flour. Then pour the milk and mix thoroughly to avoid lumps. Season with salt and add the stick of nutmeg. Turn down the heat. Pour half a Cup of cream. Heat and add grated cheese to taste. Whisk three egg yolks in a separate container with a few tablespoons of cream. The resulting mixture pour into the sauce. The consistency should be thick. Put the mussels on a baking tray and cover with the sauce. Bake until Golden brown.