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Warm Mussel Flans with Herb Dressing

Yield 6 servings

Ingredients

  • Flans:
  • 36 medium mussels (about 1 1/2 pounds), scrubbed and debearded
  • 1/2 cup dry white wine
  • 1/4 cup chopped shallots
  • 1 garlic clove, chopped
  • 1/8 teaspoon crushed saffron threads
  • 1 (1-ounce) slice white bread, torn
  • 1/3 cup heavy whipping cream
  • 4 large eggs
  • Cooking spray
  • Herb dressing:
  • 2 tablespoons white wine vinegar
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons chopped fresh tarragon
  • 6 (1-ounce) slices white bread, toasted

Nutrition Information

  • calories 372
  • fat 20.7 g
  • satfat 6 g
  • monofat 10 g
  • polyfat 2.7 g
  • protein 20.5 g
  • carbohydrate 21.8 g
  • fiber 0.8 g
  • cholesterol 191 mg
  • iron 6.4 mg
  • sodium 626 mg
  • calcium 107 mg

How to Make It

  1. To prepare flans, rinse mussels with cold water; drain. Discard any broken or open shells that do not close when tapped on the counter. Set mussels aside.

  2. Combine wine, shallots, and garlic in a large Dutch oven; bring to a simmer. Cook 1 minute. Add mussels to pan. Cover, increase heat to high, and cook 5 minutes or just until mussels open; discard any unopened shells. Remove from heat, and cool 5 minutes. Using a slotted spoon, remove mussels from pan, reserving cooking liquid. Remove meat from mussels; discard shells. Set aside.

  3. Preheat oven to 350°.

  4. Strain cooking liquid through a cheesecloth-lined sieve into a small saucepan; discard solids. Add saffron to cooking liquid; bring to a boil. Remove from heat. Add torn bread to saffron mixture. Let stand 5 minutes.

  5. Set aside 6 mussels for garnish; chill. Pull off and discard rubbery rings from the remaining mussels. Combine mussels, saffron mixture, and cream in a food processor; process 1 minute or until smooth. Place eggs in a large bowl; stir with a whisk until just frothy. Add mussel mixture to eggs; stir until combined.

  6. Cut parchment paper to fit in the bottom of each of 6 (6-ounce) ramekins. Line ramekins with parchment rounds; coat with cooking spray. Divide mussel mixture evenly among prepared ramekins. Place ramekins in a 13 x 9–inch baking pan lined with a dish towel (to anchor them in the pan). Pour boiling water halfway up the sides of ramekins. Bake at 350° for 20 minutes or until centers are just set. A slight wobble in the center is fine. Remove flans from pan; cool on a wire rack to room temperature.

  7. To prepare dressing, combine vinegar, salt, and pepper in a small bowl. Gradually add 1 tablespoon oil at a time, stirring well with a whisk until each addition is incorporated and the dressing emulsifies and thickens slightly. Whisk in chives and tarragon.

  8. Cut toasted bread into rounds using a cutter slightly larger than ramekins (or the rim of a clean, dry ramekin can be used). Working with one flan at a time, run a sharp knife around the edge of the flan and carefully invert onto a toast round; discard parchment. Set flan, toast side down, onto a small plate. Repeat with remaining flans and toast. Place 1 reserved mussel on top of each flan; drizzle each serving with 1 1/2 tablespoons dressing.