Curried Mussel Pot Pies
For all seafood fanatics like myself, what could be more enticing than mussels smothered in a velvety, mild, curry flavoured cream topped with a buttery, crispy, light pastry? Enter the Curried Mussel Pie! I adapted this recipe from one of my favourite cookbooks, The Pie Book which is written by Caroline Bretherton. What I love about pies (besides the 10 million calories) is their versatility. They can be bought anywhere, from your corner café to your more elaborate supermarket, they are ideal for filling the hunger gap, can be made in advance and they freeze beautifully for up to 1 month.
For this delicious pie filling, you will need:
800g Mussel meat (cleaned)
1 tbsp. olive oil
1 onion roughly chopped
1 bunch of parsley
120ml dry white wine
120ml fish stock
4 baby leeks, sliced
2 carrots, sliced
2 tsp medium curry powder
2 tsp fresh chilli (very finely chopped)
1 punnet fresh cream
2 tbsp. chopped coriander
For the Pastry:
1 roll of already made Puff pastry
In a heavy based saucepan on medium heat, melt the butter and olive oil together. Add the onion, leeks, carrots, parsley, curry powder and chilli and simmer for 5 minutes.
Add the white wine and fish stock, turn stove on low and allow to simmer for a further 10 minutes.
Finally, add the mussel meat, fresh coriander and cream, mix through and allow to simmer for 5 minutes.
Divide Mussel mixture between 6 – 8 10cm round pie dishes.
Roll out the pastry onto a floured surface and cut into 6 – 8 “lids” to fit the top of the pie dishes. Moisten the rim of each dish with water and press the lids on firmly to seal. Brush with a beaten egg and cut a hole in the centre of each lid to allow steam to escape.
Place the pies on a baking tray and bake at 200 degrees Celsius for 15-20 minutes until browned.