Warm Mussel Flans with Herb Dressing
Yield: 6 servings
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Amount per serving
- Calories: 372
- Fat: 20.7g
- Saturated fat: 6g
- Monounsaturated fat: 10g
- Polyunsaturated fat: 2.7g
- Protein: 20.5g
- Carbohydrate: 21.8g
- Fiber: 0.8g
- Cholesterol: 191mg
- Iron: 6.4mg
- Sodium: 626mg
- Calcium: 107mg
- 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
- 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.
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