Valentines Mussel tarts

Valentines Mussel tarts

Ingredients of Valentines Mussel tarts

150g block shortcrust pastry*

20g unsalted butter

1/4 cup each leek, carrot and celery, cut into thin strips

2 garlic cloves, crushed

100ml (5 tbs) white wine

12 small mussels, washed, de-bearded

150ml thick cream

2 tbs chopped flat-leaf parsley

Preparation of Valentines Mussel tarts

Preheat the oven to 190°C.

Roll out the pastry on a lightly floured board and use to line two loose-bottomed 10cm tart shells. (You can use any remaining pastry to line more tart shells for future use and keep frozen.)

Refrigerate the shells for 30 minutes, then line with baking paper and fill with rice or pastry weights. Bake for 10 minutes. Remove the paper and weights and return to the oven for 5 minutes until crisp and golden. (This step can be done up to one day in advance; keep pastry shells in an airtight container.) Reheat the pastry shells for 1 minute before serving.

Melt the butter in a saucepan. Add the vegetables and cook over low heat until softened but not coloured. Remove from the pan and set aside. Add the garlic to the pan and cook for 30 seconds, then add the wine and mussels. Place the lid over the pan and cook for 2-3 minutes. Remove the mussels from the pan and set aside. (Discard any that have not opened.) Stir the cream into the pan. Season with salt and pepper and boil rapidly until reduced by half. Return the mussels and vegetables to the pan, add the parsley and stir well together. Remove a few mussels from their shells and then discard shells. Fill each tart shell with the mussels and vegetables, drizzling the sauce around.

Notes and Tips for Valentines Mussel tarts

* You can buy the shortcrust pastry in 375g blocks and freeze the remaining shortcrust pastry.

Source: Taste.com.au