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Smoked mussel, bacon & brie tarts
Smoked mussel, bacon & brie tarts
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Ingredients:
  • 150ml cream
  • 18 x 15cm squares filo pastry (cut from large squares)
  • 125g unsalted butter, melted
  • 1 large onion, thinly sliced
  • 4 rashers rindless bacon, thinly sliced
  • 2 x 85g cans smoked mussels, drained
  • 1/2 lemon, juiced
  • 60.00 ml chopped fresh chives
  • 125g brie, sliced
  • Mixed green leaf salad, to serve
Instructions:
  • Heat your oven to 190°C.
  • Lay out 3 filo squares. Start by placing one sheet on a work surface and brushing with melted butter. Place the second sheet on top at a 30-degree angle, brushing with butter. Repeat with the final sheet. Gently fit the layered filo into one of the holes in a large six-hole muffin pan. Repeat this process with the rest of the pastry and butter. Blind bake for 5-6 minutes until lightly golden.
  • Warm the oil in a skillet over medium heat. Sauté the onion and bacon until the onion just starts to brown, for about 1-2 minutes. Stir in the garlic and then take the skillet off the heat. Add the mussels, lemon juice, and season to taste.
  • In a bowl, mix together eggs, cream, and 1 tablespoon of chives. Fill the pastry shells with the mussel mixture, pour the cream mixture over them, and add a slice of brie on each. Bake for 15-20 minutes until the filling is firm and the pastry is golden. Finish off with a sprinkle of chives and serve alongside the salad.

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