brick de moules
very easy
Ingredients
- 7-10 Tbsp Pour 6 personnes
- 7-10 Tbsp Preparation : 20 mn
- 7-10 Tbsp Cuisson : 30 mn
- 700 g of frozen mussels
- 200 g de pleurotes
- 9 feuilles de brick
- 60 g de beurre
- 2 échalotes
- 40 g de farine
- 30 cl de crème fraîche
- 7-10 Tbsp 3 tbsp. dill
- 7-10 Tbsp 1 tbsp. tomato paste
- 7-10 Tbsp 1 c. à café de thym
- 7-10 Tbsp sel
- 7-10 Tbsp poivre.
Directions
- 1
In 30 g of butter, brown the sliced shallots with the oyster mushrooms, cleaned and cut into pieces. Add the tomato paste, thyme, mussels and stir for 1 min.
- 2
Sprinkle with flour, add the wine. Season with salt and pepper and simmer for 3 minutes over medium heat, stirring occasionally. Stir in the cream and dill and simmer for 5 minutes until a smooth sauce is obtained. Preheat the oven to 180°C. Melt the remaining butter
- 3
Cut 6 discs of dough from 3 sheets of brick pastry. Place one disc in the middle of a sheet of brick pastry and brush with butter. Place 2 spoonfuls of mushroom moulds in the centre, set aside a few moulds for the presentation. Fold the sheet of brick pastry into a small packet, fold underneath. Coat again with melted butter. Do the same for the other 5. Place them on the baking sheet covered with greaseproof paper.
- 4
Cook for 10 minutes, watching carefully. Serve hot, decorated with a few reserved mussels and a cordon of sauce.
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