Leek and dill fondue tartlet with Morisseau mussels

Tartelet

Spread egg between 2 sheets of brick pastry and cut into disks the size of Morisseau molds. Bake the disks between 2 pre-greased molds for 12 minutes at 180°c.

Morisseau mussels

Wash Morisseau mussels in clean water. Mince shallots and garlic and sauté in olive oil in a saucepan. Add the Morisseau mussels and dill. Cook over low heat for 5 minutes. Add 1/4 L white wine and cook, covered, for 6 minutes.

Wash leeks, chop and sweat in butter. Season with salt and pepper and cook over low heat.

Remove the Morisseau mussels and strain the juice through a fine chinois. Reserve the juice for the sabayon. Shell and crush the cooked mussels. Add the Morisseau mussels to the leek fondue.

Making the sabayon

Heat the Morisseau mussel juice. Add the 4 egg yolks and stir vigorously to make the sabayon rise on the stovetop. Once cooked, add the remaining melted butter off the heat and season.

Presentation

Place the leek fondue and Morisseau mussels in the bottom of the tartlets. Top with the Morisseau mussel juice hollandaise sauce. And it’s ready!