Mussel Tart Recipe - Great British Chefs

Ingredients

• 250g of plain flour
• 3.5g of salt
• 1/2 tsp cane sugar
• 1/2 tsp baking powder
• 125g of butter, cold and diced
• 1/2 egg
• 60g of double cream
• 60g of cream cheese
• 200g of fennel, diced
• 100g of white onion, diced
• 10ml of vegetable oil
• 10g of fine salt
• 40g of caster sugar
• 100g of rice wine vinegar
• 40ml of pastis
• 100g of dill
• 150ml of rapeseed oil
• ice cubes
• 100g of caster sugar
• 100g of water
• 1kg mussels
• 100ml of white wine
• 50g of rice vinegar
• 50g of cider vinegar
• 25g of water
• 25g of caster sugar
• 0.5g of dill seeds
• 0.5g of cumin seeds
• 0.5g of fennel seeds
• 0.5g of bay leaf
• 0.5g of fresh thyme
• 1g of salt
• 100g of double cream
• 100g of mussel cooking liquid
• 1g of kombu powder
• 2.5g of whole egg
• 3.5g of iota carrageenan
• 1/2 fennel
• 1/4 kohlrabi
• 1 pinch of sea salt
• 1/2 lemon
• 5ml of olive oil
• 10g of bronze fennel
• 5g of kombu powder