Puff Pastry with Mussel Velouté and Oyster Mushrooms
Try your hand at this starter worthy of the greatest chefs! Perfect for kicking off festive meals, it combines puff pastry and oyster mushrooms with our new Velouté de Moules de Bretagne (Breton mussel soup), which delicately enhances the unique flavour of bouchot mussels...
4
people
10 min
preparation time
20 min
cooking time
All the ingredients
1 tin of 400g la belle-iloise Mussel Velouté
1 shallot
1/2 garlic clove
200g oyster mushrooms
1/2 lemon
1 tablespoon chopped chives
1 egg yolk
50 ml heavy cream
New
Let's get started!
Total time
30 min
Preparation
10 min
Cooking
20 min
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Step 1Thinly slice the oyster mushrooms and finely chop the shallot and garlic
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Step 2Sauté them for 5 minutes in a skillet over medium heat
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Step 3Add the cream and squeezed lemon juice at the end of cooking. Season with salt and pepper to taste
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Step 4Preheat the oven to 200°C
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Step 5Divide the Mussel Velouté evenly into oven-safe bowls (about 9 cm in diameter). Add 2 tablespoons of creamy oyster mushrooms and the chives to each bowl
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Step 6Roll out the puff pastry and cut out 4 discs, each 3 cm wider than the bowls
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Step 7Dampen the rim of the bowls with a little water so the pastry sticks
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Step 8Cover the bowls with the pastry discs and brush with the beaten egg yolk
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Step 9Bake for 15 minutes. Serve piping hot
Tips
Recipe also works with other la belle-iloise fish soups. Can be served as a main course with a green salad!
Other ideas
to capsize your taste buds
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