Seafood Saute with Vanilla Mornay Sauce - Restaurant Association of Nova Scotia

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
• 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