Leek and mussel tart
- 90 minutes
- High
- 4 people
Ingredients
- 1 tin Consorcio Mussels
- 200 g gently fried leek
- 500 ml cream
- 8 eggs
- Salt
- Pepper
- 100 g mayonnaise
- The oil from the leeks
- The water from the mussels
Elaboration
Put the gently fried leek, the cream and the eggs in a container and season. Blend it well into a fine cream.
Pour the mixture into pudding moulds lined with baking paper and cover with aluminium foil. Cook in the oven in a bain marie, at 145 ºC for 50 minutes. Emulsify with mayonnaise, the oil from the leeks and the water from the mussels.
Put a tablespoon of the pudding sauce on a plate. Cut a portion of leak tart and put it on the sauce and then a row of mussels on the tart. Decorate it with crunchy leek over the mussels. Sprinkle chives and add a few slices of bread.