Tarte aux moules

Yield: 1 servings

Measure Ingredient
900 grams Mussels; cleaned
50 millilitres Dry white wine
3 tablespoons Chopped parsley; (keep the stalks)
25 grams Butter
5 \N Shallots; finely chopped (5
\N \N To 6)
5 \N Garlic cloves; finely chopped
3 \N Eggs; beaten
300 millilitres Double cream
\N \N Salt and freshly ground black pepper
225 grams Plain flour
\N \N Half tsp salt
65 grams Chilled butter; cut into pieces
65 grams Chilled lard; cut into pieces
1½ tablespoon Water
1 \N Egg white

FOR THE PASTRY

Pre-heat oven to 200c/400f/Gas Mark 6.

1 For the Pastry: Sift the flour and salt into a food processor or a mixing bowl, add the chilled butter and lard and work together until the mixture looks like fine breadcrumbs.

2 Stir in the water with a table knife until it comes together into a ball.

Turn out on to a lightly floured work surface and knead briefly until smooth.

3 Roll out and use to line a 25cm/10" loose bottomed flan tin, 4cm/1½" deep. Prick the base here and there with a fork and chill for 20 minutes.

4 Line the pastry case with a sheet of crumpled greaseproof paper, fill with baking beans (such as dried chickpeas) and bake blind for 15 minutes.

Remove the paper and beans and return the pastry to the oven for five minutes.

5 Remove once more and brush the base with the egg white. Return to the oven for one minute. Remove and lower the temperature to 190C/375F/Gas 5.

6 Put the mussels into a large pan with the wine and parsley stalks. Cover and cook over a high heat for 3-4 minutes, shaking the pan every now and then, until the mussels have opened. Tip them into a colander set over a bowl to collect all the cooking liquor.

7 Leave to cool slightly and then remove the mussels from their shells, discarding any that have not opened.

8 Melt the butter in a pan, add the shallots and garlic and cook gently for about 7 minutes until very soft. Add all but the last tbsp or two of the mussel cooking liquor and simmer rapidly until it has evaporated. Scrape the mixture into a bowl and leave to cool.

9 Then stir in the eggs, cream and parsley and season to taste with pepper and a little salt if necessary. 10 Scatter the mussels over the base of the pastry case and pour in the egg mixture. Bake for 25-30 minutes, until just set and lightly browned. Remove and leave to cool slightly before serving with a green lettuce salad.

Converted by MC_Buster.

Recipe by: Food & Drink

Converted by MM_Buster v2.0l.

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