PREPARATION

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.