Timbales of mussels with endives
Preheat the oven to 200°C (th. 6/7). Slice the endives and sauté in butter for about 10 minutes over medium heat.
Meanwhile, wash the mussels, put them in a pot, add the dry white wine and bring to a boil. As soon as the mussels are open, cut the heat and let cool.
Peel and chop the shallots, divide them into 4 large ramekins on fire. Remove the mussels and add them to the ramekins. Cover with the endives. Filter the juice from the mussels and add a tablespoon into each ramekin, as well as a teaspoon of cream. Pepper.
Cut out 4 circles of puff pastry and cover the ramekins, adhering to the edges. Bake for about 16 min.
Preparation time: 25 minutes
Cooking time: 35 minutes
Cost: Low cost
INGREDIENTS for 4 people