Tart with mussels

Ingredients for 8 servings:

• 1 kg mussels, rinsed
• 50 ml white wine
• 25 g butter
• 6 shallots, finely chopped
• 5 cloves garlic, finely chopped
• 3 tbsp parsley, chopped
• 3 eggs
• 300 ml crème fraîche
• salt and pepper
• 225 g flour, sifted
• ½ tsp salt
• 125 g butter, cold, in pieces
• 1 tbsp water, cold
• Butter, for the mold
• Pulses, for blind baking

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 5 minutes

Tarte aux Moules from Brittany

Dough: Quickly knead the flour, cold butter, and salt into a dough. Add cold water if necessary. Wrap in cling film and refrigerate for at least half an hour. Preheat the oven to 200 degrees Celsius. Roll out the dough and place it in a buttered baking dish approximately 28 cm in diameter and 4 cm high. Prick several times with a fork. To blind bake the dough, line it with parchment paper, weigh it down with baking beans, and bake for 15 minutes. Remove the paper and beans and bake the base for another 5 minutes. Reduce the temperature to 190 degrees Celsius. Topping: Bring the mussels to a boil in a large saucepan with the wine, covered. Cook over high heat for 4 minutes, shaking occasionally. Place the mussels in a sieve over a bowl and collect the mussel juices. Allow to cool slightly, then remove the mussels from their shells. Melt the butter in a pan. Add the shallots and garlic and sauté for 7 minutes until translucent. Add the mussel broth and reduce. Transfer the mixture to a bowl to cool. Then add the beaten eggs and crème fraîche, the parsley, pepper, and salt. Arrange the mussels on the pastry base and pour the topping over them. Bake for 25-30 minutes, until the surface is lightly browned. Allow to cool slightly before serving.