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Mussel Tart

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  Flour 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Cold butter 7 Tablespoon
  Eggs 1
  Broccoli 1 Pound, broccoli
  Tomatoes 4 Small
  Naturally processed mussels 12 Ounce
  Garlic 1 Clove (5 gm)
  Whipping cream 1⁄2 Cup (8 tbs)
  Eggs 2
  Grated parmesan cheese 1 Tablespoon
  Grated nutmeg 1 Pinch
  Black pepper 1 Pinch (1 Generous Pinch)
  Butter 1 Tablespoon

Quickly knead pastry for a pie shell from the dough ingredients.
Chill 1 hour.
Preheat the oven to 400°.
Grease the pan.
On a floured surface roll the dough out into a circle.
Fit into the pan and shape a rim about 1 1/4 inches high.
Cover with parchment paper and bake 15 minutes on the middle rack.
Peel the broccoli, cut the stems into pieces and divide the florets.
Blanch the vegetable 1 minute and drain.
Wash and halve the tomatoes and remove the stem end.
Drain the mussels.
Allow the pie shell to cool somewhat, then fill with the prepared ingredients.
Peel and press the garlic and beat with the cream, eggs, Parmesan and spices.
Pour into the pie shell and scatter flakes of butter over the top.
Bake 20 minutes in the oven.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2213 Calories from Fat 1431

% Daily Value*

Total Fat 162 g248.7%

Saturated Fat 96.9 g484.3%

Trans Fat 0 g

Cholesterol 1105.7 mg368.6%

Sodium 2596 mg108.2%

Total Carbohydrates 129 g42.8%

Dietary Fiber 19.1 g76.4%

Sugars 25.8 g

Protein 64 g127.5%

Vitamin A 193.1% Vitamin C 754.3%

Calcium 61.8% Iron 65.8%

*Based on a 2000 Calorie diet

Mussel Tart Recipe