We may receive a commission on purchases made from links.

French Fare: Mussels Marinière Quiche

musselquiche
Frederic Anton and Christelle Brua•

Nobody makes a sweet or savory tart like the French, which is why we're powering through this new book of recipes from Michelin-starred Paris chefs Frederic Anton and Christelle Brua. From seasonal fruit and rich chocolate to leafy greens, hearty fish and tender meat, there's a pastry shell for every filling you crave.

Reprinted with permission from Tarts

French Fare: Mussels Marinière Quiche
No Ratings
Fill 202 Print
Prep Time
45
minutes
Cook Time
1
hour
Servings
6
musselquiche
Total time: 1 hour, 45 minutes
Ingredients
  • 1 shallot
  • 2 3/4 pounds Spanish mussels
  • 3 1/2 tablespoons white wine
  • 2 cups whole milk
  • 2 cups heavy cream
  • 2 eggs
  • 2 egg yolks
  • 1 bunch flat-leaf parsley
  • Fine salt and black pepper
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter
  • 1 teaspoon fine salt
  • 3 1/2 tablespoons water
  • 1 egg yolk
Directions
  1. :::pâte brisée:::
  2. Sift the flour onto the workspace. Add the softened butter, cut into pieces. Combine the flour and butter with your fingertips until you achieve a sandy consistency.
  3. Add the salt, the water and the egg yolk. Mix the ingredients until they are evenly combined. Bring the dough together into a ball. Wrap in plastic wrap.
  4. Chill the dough for 2 hours until it becomes firm. The savory pie dough is ready to be used.
  5. :::tart:::
  6. Preheat the oven to 300° F. On a floured work surface, roll out the Savory Pâte Brisée to 8 inches thick with a rolling pin. Place the dough in a buttered and floured pie pan. Crimp the edges. Dock the crust by lightly pricking it all over with a fork. Chill the prepared dough in the refrigerator for 1 hour. Pre-bake this tart base at 300° F for 15 minutes. Set aside to cool.
  7. Finely mince the shallot. Sweat the shallot in a Dutch oven without allowing it to brown. Add the mussels and the white wine. Stir well, then remove the mussels one by one as they open. Remove each mussel from its shell, and place it onto the prebaked, cooled tart shell.
  8. Bring the oven temperature to 350° F. Combine the milk, the cream, the eggs, and the egg yolks in a mixing bowl. Finely chop the parsley, and add it to the mixture. Season with salt and pepper. Cover the mussels with this cream mixture.
  9. Bake at 350° F for 30 minutes. Serve immediately.
 
Recommended