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MUSSEL TARTLETS

Cook the spinach for 5 minutes in boiling salted water.  Drain.  Melt 1/4 cup of the butter in a medium saucepan and cook the spinach for 15 minutes.  Season with salt and pepper.  Cook the mussels in 1/4 cup of the remaining butter with the shallot, onion, and parsley.  Remove the cooked mussels from their shells, discarding the shells.  Keep the mussels warm.  Strain the mussel cooking liquid through a cheesecloth-lined sieve into a small saucepan and boil hard until reduced by two-thirds.  Stir in the cr¸me fra”che and bring to a boil.  Dice the remaining butter and add it to the sauce, little by little, whisking constantly.  Do not boil.  In a mixing bowl beat together the egg yolks and white wine until very thick.  Pour egg yolk mixture into the sauce.  Season with salt and pepper.  Stir the mussels into the sauce.  Heat very gently.  Place some of the spinach in each of the tartlet shells.  Spoon some of the mussel sauce into each of the tartlet shells.  Place briefly under a pre-heated boiler.  Serve immediately.
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3 pints small mussels
1 shallot, chopped
1/2 onion, chopped
1/2 cup fresh parsley, chopped
1/2 cup + 1 1/2 tbsp unsalted butter
1/2 cup dry white wine
1 cup cr¸me fra”che
2 egg yolks
salt, pepper
1 lb spinach
6 pre-baked 3-inch puff pastry tartlets
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30
mn
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25
mn
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Restaurant
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Appetizers
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Roger DOREAU
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Pouilly-fumˇ
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