200 g (8 oz) puff pastry
1 kg (1 1/2 - 2 pints) mussels
4 leeks, finely sliced
1 tablespoon each chopped parsley
marjoram and thyme 25 g (1 oz) butter
1 glass white wine
salt and pepper
pinch of nutmeg
egg to glaze
1. Scrub and clean the mussels.
2. Melt the butter in the bottom of a large pan which has a lid.
3. Cook the leeks in the butter until just transparent.
4. Add the wine and the juice of one orange to the pan.
5. Steam open the mussels in this liquid. Discard the shells and drain the shellfish, reserving the liquor in which they are cooked.
6. Put the mussels and herbs in a deep pie dish, pour over the liquor in which they were cooked, and add the leeks.
7. Season, dot with butter and cover with a pastry lid.
8. Cut a hole in the lid, decorate,
9. Glaze and bake at 225°C, 435°F, gas mark 7 - 8 for 20 - 25 minutes until the pastry is risen and golden.
10. When the pie is done, remove from the oven, allow to cool before lifting off the pastry crust.
11. Decorate with segments of orange and arrange the crust cut into triangles around the dish.