|400 grams of Prins & Dingemanse cooked mussels||60 g of flour|
|500 ml of Prins & Dingemanse mussel juice||125 ml of cream|
|4 puff-pastry cases||Small bunch of dill, finely chopped|
|50 g of butter||Black pepper|
A puff-pastry case, filled with home-made ragout makes us remember times gone by. How about you? We’re opting for mussel ragout and mussel juice will be our base. From a tin, easy and convenient. The ragout is ready in no time at all. A delicious and quick lunch or starter.
Bake off the puff-pastry cases in accordance with the instructions on the packaging. Melt the butter in a pan and add the flour whilst stirring. Leave to simmer gently over a low heat for about 5 minutes. Keep stirring to stop the flour from caking. Add the mussel juice and the cream and bring to the boil whilst stirring. Leave to thicken over a low heat. Then add the mussels and the largest part of the finely chopped dill. Add black pepper to taste. Fill the puff-pastry cases with plenty of mussel ragout and garnish with dill.
- Freshly cooked mussel meat