Warm Mussel Flans with Herb Dressing Recipe

Posted by
Rate It!
Warm Mussel Flans with Herb Dressing
Add your photo!
Ingredients
16
Count
Nutrition
358
Calories
Comments Print recipe

Ingredients:

Directions:

  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.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 358.03 Kcal (1499 kJ)
Calories from fat 169.29 Kcal
% Daily Value*
Total Fat 18.81g 29%
Cholesterol 160.21mg 53%
Sodium 567.84mg 24%
Potassium 450.55mg 10%
Total Carbs 23.84g 8%
Sugars 2.4g 10%
Dietary Fiber 1.54g 6%
Protein 19.36g 39%
Vitamin C 8.9mg 15%
Iron 5.8mg 32%
Calcium 122.6mg 12%
Amount Per 100 g
Calories 169.26 Kcal (709 kJ)
Calories from fat 80.04 Kcal
% Daily Value*
Total Fat 8.89g 29%
Cholesterol 75.74mg 53%
Sodium 268.46mg 24%
Potassium 213.01mg 10%
Total Carbs 11.27g 8%
Sugars 1.13g 10%
Dietary Fiber 0.73g 6%
Protein 9.15g 39%
Vitamin C 4.2mg 15%
Iron 2.7mg 32%
Calcium 58mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 8.4
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top