Mini-tourtes de moules safranées



  • puff pastry
  • 2 eggs
  • 50 g (0,11 lbs) grated cheese, mixed
  • 150 g (0,33 lbs) heavy cream
  • About fifty mussels
  • 1 dose of saffron
  • 1 small shallot, minced
  • 10 cl of dry white wine
  • 2 bay leaves
  • 10 g (0,022 lbs) butter
  • 1 egg yolk
  • Salt pepper

In a large saucepan, melt the shallot with a knob of butter then
add bay leaves and white wine. Plunge the mussels. Take them off the heat
when they are open. Remove the shells and reserve the mussels.
Preheat the oven to 180°C (352) (thermostat 6).
Cut 12 discs of puff pastry to the size of the tartlet moulds.
using the fingerprint to darken. Place 6 disks of dough at the bottom of the cells.
Prick the bottom with a fork.
In a salad bowl, mix the eggs, fresh cream, saffron, mixed Gruyère, salt and pepper.
Put 4 molds per cell, pour the mixture on top and cover with a new disc of puff pastry, making a tight seal. 
Decorate as desired using a small sharp knife, brush with an egg yolk and put in the oven for about 30 minutes.



 

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