List of Ingredients
- 2 LB. of mussels
- 1 2/3 CUP of all-purpose flour
- 12 OZ. of cherry tomatoes
- 1/2 CUP of unsalted butter
- 2 TBSP. of milk
- 2 large egg yolks
- 1 of shallot, chopped
- 1 of garlic clove, peel on
- salt
- basil
- Parmigiano Reggiano DOP, grated
Method
FOR THE PIE CRUST
Preheat the oven to 350°F.
Mix flour, butter and a pinch of salt in a large bowl. Use fingers to incorporate butter into flour until coarse meal forms. Add milk and egg yolks and knead until you have a smooth and compact ball. Wrap in plastic wrap and let it rest in the fridge for at least 2 hours.
Roll out the dough to 1/4" thickness and line 1 tart mold (ø 8", h 1") with it. Trim the edges with a small knife and prick the bottom with a fork. Lay a sheet of parchment paper over dough and fill with pie weights or dried beans (they should fill the dish). Bake for for 30 minutes. Remove pie weights or dried beans and parchment paper and bake again for 5 minutes. Remove from the oven and remove pie crust from the mold.
FOR THE FILLING
Wash the mussels. Heat 1 Tbsp. oil in a large pot over medium-low heat. Add mussels, garlic and a splash of wine. Cover and cook until shells open (discard any that do not open). Using a slotted spoon transfer mussels to a bowl and remove shells. Reduce the mussel cooking liquid over medium heat by 1/2 and filter it.
Cut the cherry tomatoes into small pieces and sauté in a pan for 5 minutes with chopped shallot. Add 1/2 cup mussel cooking water and cook for 10 minutes. Arrange tomatoes and mussels in the pastry shell. Sprinkle with Parmigiano Reggiano and bake for 5 minutes. Serve with fresh basil leaves.