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