Even one who does not really like mussels will not refuse such an appetizer. Well, for seafood lovers this dish will become a real delicacy. Cream mussels are cooked quickly enough, white wine is well suited to the appetizer. Cream is better to take fatty.
Pick your recipe
You will need
- - 700 g of frozen mussels;
- - 250 g of ready puff pastry;
- - 200 g of fat cream;
- - 3 tbsp. tablespoons of curd cheese (Philadelphia or Almette);
- - green onions;
- - salt, pepper, any spices.
Instruction manual
1
First defrost the mussels, put them in a bowl, add the curd cheese, chopped green onions. Pour in the cream, salt and pepper.
2
Buy a ready-made frozen puff pastry, thaw it. Roll out rectangles or circles from the dough - these will be the “caps”, they should be 2 cm larger in diameter than the top of the molds in which you will prepare the snack.
3
Spread the creamy mixture with mussels in baking tins, cover with dough on top, tie the dough along the edges with culinary thread, and make a small hole in the middle - this is necessary so that the steam exits freely during cooking.
4
Put the forms in the oven, cook for 20-25 minutes at 200 degrees. The dough should brown.
5
Serve hot mussels in cream under the hat. You can sprinkle grated cheese on top. Puff pastry isn’t just for lids - the muffin with mussels and crispy pastry are incredibly tasty!