Leek and mussel tart

  • 90 minutes
  • High
  • 4 people
Pastel de puerro Gran reserva


  • 1 tin Consorcio Mussels 
  • 200 g gently fried leek
  • 500 ml cream
  • 8 eggs
  • Salt
  • Pepper
  • 100 g mayonnaise
  • The oil from the leeks
  • The water from the mussels


Put the gently fried leek, the cream and the eggs in a container and season. Blend it well into a fine cream.

Pour the mixture into pudding moulds lined with baking paper and cover with aluminium foil. Cook in the oven in a bain marie, at 145 ºC for 50 minutes. Emulsify with mayonnaise, the oil from the leeks and the water from the mussels.

Put a tablespoon of the pudding sauce on a plate. Cut a portion of leak tart and put it on the sauce and then a row of mussels on the tart. Decorate it with crunchy leek over the mussels. Sprinkle chives and add a few slices of bread.