Tarte aux moules
by:
A French recipe.
ingredients
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serves: 8
1 quantity Short Pastry
1 egg white
2 lb (900 g) mussels (cleaned)
1/4 cup dry white wine
3 tablespoons chopped flat-leaf parsley (stems reserved)
2 tablespoons (25 g) butter
5-6 shallots (minced)
5 cloves garlic (minced)
3 eggs (beaten)
1 1/4 cups (300 ml) heavy cream
Salt and freshly ground black pepper
Servings Per Recipe: 8
Amount per Serving
Calories: 295
- Total Fat: 17.6 g
- Saturated Fat: 8.9 g
- Trans Fat: 0.2 g
- Cholesterol: 133.6 mg
- Sodium: 433.4 mg
- Total Carbs: 15 g
- Dietary Fiber: 1.3 g
- Sugars: 4.4 g
- Protein: 17.8 g
preparation
1. Preheat the oven to 400°F (200°C). Briefly knead the pastry on a lightly floured work surface until smooth. Roll out and use to line a 10-inch (25-cm) tart pan, with a removable bottom, that is 1 1/2 inches (4 cm) deep. Prick the bottom here and there with a fork, then chill for 20 minutes.
2. Line the pastry shell with a crumpled sheet of parchment paper, fill with baking beans, and bake "blind" for 15 minutes. Remove the paper and beans, and return the pastry shell to the oven to bake for 5 minutes.
3. Remove the pastry shell once more and brush the bottom with the unbeaten egg white. Return to the oven for 1 minute. Remove, and lower the oven temperature to 375°F (190°C).
4. Put the mussels into a large pan with the wine and parsley stems. Cover and cook over a high heat for 3 to 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 liquid. Let cool slightly, then remove the mussels from their shells.
5. Melt the butter in a pan and add the shallots and garlic. Cook gently for about 7 minutes, until very soft. Add all but the last 1 to 2 tablespoons of the mussel cooking liquid and simmer rapidly until it has evaporated. Scrape the mixture into a bowl and let cool. Then stir in the eggs, cream, and chopped parsley, and season to taste with pepper and a little salt, if necessary.
6. Scatter the mussels over the bottom of the pastry shell and pour in the egg mixture. Bake for 25 to 30 minutes, until just set and lightly browned. Remove and let cool slightly before serving.
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