Mussel chaussons with garlic cream

Name: Mussel chaussons with garlic cream
Prep time: 1 h 35 min
Cook time: 50 min
Total time: 2 h 25 min
Yield: Serves 4
Cuisine: French
Ingredients: 10 cloves garlic; 100 g (3¼ oz) leek, white part only, cut into julienne strips; 1 carrot, cut into julienne strips (see Chef’s tip); 2 French shallots, finely chopped; 1 celery stick, cut into julienne strips; 1 egg, beaten with a pinch of salt; 1 kg (2 lb) mussels, scrubbed and beards removed; 30 g (1 oz) unsalted butter; 3 sprigs fresh chervil, to garnish; 100 ml (3¼ fl oz) dry white wine; 300 ml (10 fl oz) thick (double) cream; ½ quantity puff pastry; few drops of lemon juice

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Quiches & Pastries

By Le Cordon Bleu

Published 1998

About

A chausson, literally meaning slipper in French, is a pastry turnover, or semicircular shape, made from a thin round of puff pastry folded over a filling. These are best served warm.

Ingredients

½ quantity puff pastry
1 egg, beaten with a pinch of salt

Europe
France
Fish course
Pastry
Pescatarian
Mediterranean

Method

Roll out the pastry on a lightly floured surface to a 3 mm (⅛ inch) thickness. Cut out eight circles with a 12 cm (5 inch) plain round cutter. Place on a tray and refrigerate for at least 10 minutes. Lightly grease a baking tray with melted butter and chill until needed.
To make the filling, melt the butter in a shallow pan and add the carrot, leek and celery.