Curried mussels in puff pastry

Method

1. Preheat the oven to 180C/gas 4. Bring a small saucepan of salted water to the boil, add the diced carrot and cook for 1 minute. Drain and refresh under cold running water, then set aside.

2. Roll out the pastry to 6mm thick and cut 2 large diamond shapes. Next cut 5mm in on the diamond of pastry to both ends leaving it connected in the middle. Brush the pastry with the beaten egg yolk and overlap each end.

3. Sprinkle with caraway seeds, place on a baking tray and bake for 12 minutes until golden brown. Remove from the oven and set aside.

4. Heat a large nonstick pan on the stove top and add splash of olive oil. Sweat the leek, shallot, celery and garlic together for 2 minutes without letting it colour, then add the curry powder and cook for a further minute.

5. Pour in the vermouth and mussels. Stir then cover and cook for 3 minutes or until mussels just open. Remove the pan from the heat and pick out mussels.

6. Return the pan to the heat, add the fish stock and bring to a boil. Boil hard until the volume of liquid has reduced by half, stirring occasionally. Meanwhile, pick the mussels from the shells, leaving 6 in the shells to use as a garnish.

7. Add the cream to the pan, bring back to the boil and simmer until the volume of liquid has reduced by one-third.

8. Add the picked mussel meat, blanched carrot and spring onion, and mix well. Stir in the cold butter to finish the sauce then remove the pan from the heat.

9. Take each piece of puff pastry and slice it in half horizontally. Put each base on a serving plate and spoon in the mussel mixture. Drizzle the sauce around and top with the pastry lids. Garnish with the unshelled mussels and chervil, if using.

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Ingredients

1 carrot, cut into 1cm dice
250g Puff pastry
1 egg yolk, beaten
1 tsp caraway seeds
Olive oil, for frying
80g leek, white only, finely chopped
1 shallot
1/2 stick Celery, peeled and finely chopped
1 garlic clove, chopped
1 tsp Madras curry powder
50ml vermouth
300g green lip mussels
100ml fish stock
100ml whipping cream
1 spring onion, chopped
50g cold Butter
chervil sprigs, to garnish (optional)

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