Creamy Mushroom and Mussel Tart
Mussels are blanketed under a thick cheese-and-cream mornay sauce in this savory tart recipe from Miquelon home cook Paulette Boissel.
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Cooking tools:
- Food processor
- Plastic wrap
- Saucepan
- Mixing bowl
- Slotted spoon
- Cutting board
- Chef's knife
- Wooden spoon
- Whisk
- Grater
- Measuring cup
- Measuring spoon
- Kitchen scale
- Rolling pin
- Pizza pan
- Fork
- Parchment paper
- Pie weights
- Oven
- Stove
- Cooling rack
- Colander
- Microplane
- Citrus press
- Refrigerator
- Kitchen timer
- Plate
Ingredients
- 1 1⁄2 cups flour, plus more
- 9 tbsp. unsalted butter
- 1⁄4 tsp. kosher salt
- 5 tbsp. ice-cold water
- 2 cups dry white wine
- 3 dozen mussels, scrubbed
- 4 tbsp. unsalted butter
- 3 cloves garlic, minced
- 1 small yellow onion, minced
- 2 tsp. minced thyme
- 1 tsp. dried savory
- 1⁄2 tsp. fennel seeds
- 10 white button mushrooms, roughly chopped
- 1⁄3 cup flour
- 1⁄2 cup heavy cream
- 1⁄2 cup milk
- 2 1⁄2 cups grated Gruyère
- 2 tbsp. minced parsley, plus leaves for garnish
- 1⁄4 tsp. freshly grated nutmeg
- Zest and juice of 1 lemon
- Kosher salt
- freshly ground black pepper
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