Ingredients
- 1 Kg mussels
- 190 g flour
- 90 g butter
- 25 g milk
- 25 g egg yolks
- 1 shallot
- garlic
- salt
- basil
- Parmigiano Reggiano DOP
FOR THE SHORT PASTRY
Mix flour with butter and a pinch of salt; when you have a set of crumbs, add the milk and egg yolks and knead until you get a homogeneous mixture. Collect it in a stick, wrap it in plastic wrap and let it rest in the fridge for at least 2 hours.
Roll out then the dough to a thickness of 0.5 cm and lined with it 1 tart mold (ø 20 cm, h 2 cm). Trim the edges with a small knife and prick the bottom with a fork. Cover with a sheet of baking paper, then fill with dried legumes. Bake for cooking in white at 180 ° C for 30 minutes. Remove the legumes and baking paper and bake again for 5 minutes. Remove from the oven and remove the pastry from the mold.
FOR THE STUFFING
Wash mussels, collect them in a saucepan with a drizzle of oil, 1 clove of garlic with the peel and a drop of white wine. Cover, let them open and finally shell them. Let the cooking liquid reduce and filter it.
Cut into small pieces the datterini tomatoes and brown them in a pan for 5 minutes with the chopped shallot. Deglaze with a ladle of the water from the mussels and cook for another 10 minutes.
Arrange tomatoes and mussels in a shortcrust pastry shell. Sprinkle with grated Parmesan cheese and bake at 180 ° C for 5 minutes. Serve by completing with fresh basil leaves.
This recipe has already been read 184 times!