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Tart of East Coast Mussels

Tart of mussels

Meadowbank

Cambridge

Tart of East Coast Mussels and Creamed Leeks with a Herb and Gruyére crust, with Shellfish Reduction

Filling:
500g extra large Spring Bay mussels, cleaned and steamed open
500g puff pastry, cut into 8 discs
2 young leeks, sliced and washed
250ml cream
250ml white wine
100g Heidi Gruyère cheese
100g fresh breadcrumbs
50g melted butter
100g fresh chopped herbs — parsley, dill, chervil salt and pepper to season 1 egg (for egg wash) olive oil Remove mussels from shells and put to one side.

Sauté leeks in a little olive oil, add white wine and reduce by half.

Add cream and reduce until liquid reaches a sauce consistency.

Season to taste.

For the crust, combine Gruyère, herbs, melted butter and breadcrumbs.

Season to taste.

Shellfish reduction:
500g mirepoix (equal quantities of finely diced carrot, celery, leek, onion and parsley stalks)
1kg crayfish shells and/or crab or prawn shells
100ml cognac
100g tomato paste
2L fish stock
zest and juice of 2 oranges
1 knob of ginger, peeled and sliced
bay leaf
sprig of thyme
1 knob of butter

Sauté mirepoix until lightly coloured.

Add shells and continue to sauté.

Add cognac and flame, to cook off alcohol.

Add tomato paste, and cook for about 10 minutes.

Add fish stock to cover shells, orange juice, ginger, bay leaf and thyme.

Bring to boil and skim scum from surface.

Reduce heat and simmer for one hour.

Strain through cheese cloth or muslin to remove any slivers of shell (you may need to do this twice).

Place liquid back on heat and reduce to 500ml.

Whisk in a knob of butter to finish off the sauce.

Check seasoning.

To serve:
Heat oven to 190ºC.

Place discs of pastry onto a baking tray, and brush with egg wash.

Place a tablespoon of the leek mixture in the centre of the pastry and bake for 12 – 15 minutes, or until pastry is risen and golden.

Place steamed mussels on top of tart, and cover with herb mixture.

Place under a warm grill, until cheese has melted and breadcrumbs are crisp.

Transfer to a warm plate and drizzle with shellfish reduction.

Finish with baby endive and dill sprigs.

Serves 8 as an entree.


Extracted from When we eat — a seasonal guide to Tasmania’s fine food and drink. ISBN 0-646-44132-9. Photography by Paul County. Read more here