Drinks and Finger Food Recipes - Moroccan Mussel and Tomato Pastries Recipe

Ingredients

Makes 12

• 24 live mussels, scrubbed and debearded

• 2 tablespoons olive oil, plus extra for brushing

• 3 tomatoes, skinned, deseeded and cut into 8 pieces each

• 1 small garlic clove, crushed

• 1 1/2 tablespoons lemon juice

• 1 1/2 tablespoons finely chopped parsley

• 2 sheets of filo pastry

• melted butter or beaten egg, to glaze

• salt and pepper

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Method:

1. Bring about 2.5 cm/1 inch of salted water to the boil in a large saucepan. Add the mussels, cover the pan and allow the mussels to steam for 2-3 minutes, tossing the pan frequently, until the shells open.

2. Tip the mussels into a colander and discard any that remain closed. Remove the mussels from their shells.

3. Heat the oil in a saucepan over a low heat, add the tomatoes and simmer until soft. Drain through a sieve, retaining the juices and the tomatoes.

4. Pour the juices back into the saucepan, add the garlic and lemon juice and boil until syrupy. Leave to cool, then add the tomatoes, mussels and parsley and season with salt and pepper.

5. Place one sheet of filo pastry on top of the other, brushing each one with oil. Cut into twelve 10 cm/4 inch squares. Wet the edges.

6. Spoon 2 mussels with some of the sauce on to each square, then fold the pastry over and press the edges together to seal.

7. Oil a baking sheet and place the pastries on it. Glaze the tops with melted butter or beaten egg and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10-12 minutes until golden.

8. Carefully transfer the pastries to a wire rack. Serve warm or at room temperature.