Mussel, Spinach and Roquefort Vol-au-Vent Recipe - Great British Chefs
Retro vol-au-vents get a modern makeover with this mussel, blue cheese and spinach vol-au-vent recipe from chef Mark Dodson.
Ingredients
- 300g of puff pastry
- 350g of mussels, about 50 mussels
- 100ml of white wine
- 1 sprig of parsley
- 1 shallot, finely chopped
- 120ml of double cream
- 50g of Roquefort cheese
- 120g of spinach
- olive oil
- mixed salad leaves, such as cresses and herbs, to serve
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