Mussel & Dill Slice

This recipe is perfect for a small amount of leftover mussels. You can, of course, also cook mussels especially for this recipe, which is why I have included a description.

• MUSSELS
• 1 1/2 cup mussels (200 g)
• 3/4 cup dry white wine (200 ml)
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• PASTRY
• Ready-rolled puff pastry
• 1 egg, whisked
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• DILL SAUCE
• 3 tbsp butter
• 3 tbsp flour
• 1/4 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp freshly ground nutmeg
• 1 cup milk (250 ml)
• 1/2 cup freshly chopped dill

Preheat the oven to 437 degrees F (225 degrees C). Grease a baking sheet. Cut the puff pastry into 4 rectangular pieces of roughly 2.5 inches x 5 inches (6 cm x 12 cm) and place on the baking sheet. Brush with egg. Bake for 10-15 minutes or until the pastry turns golden brown. Lightly hold the hot pastry in a kitchen towel and carefully separate the top and bottom layers with a sharp serrated knife. Place the pastry aside to cool.

Rinse the mussels and discard any that have broken shells. Tap the open mussels on a hard surface and if they do not close within a few moments, throw them out too. Place the mussels and the wine in a large saucepan, cover and cook for 5 minutes, or until the mussels have opened. Do not overcook. Throw out any mussels that have not opened.

For the sauce, melt the butter in a saucepan on a gentle heat. Slowly whisk in the flour. Cook for a minute, while stirring. Add the salt, white pepper and nutmeg and then the milk, whisk smooth and remove from the heat. Stir the mussels and dill through the sauce. Now spoon the mussel mixture on the bottom pastry halves. Press together with the top halves. Serve Mussel & Dill Slice with a leafy green salad.

Makes 4.

Tips:

Rather be safe than sorry with mussels: You should always discard broken or open shells before you cook them and discard any closed shells afterwards. They cook quickly, so make sure you do not overcook them.

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