A summery and seasonal dish using local produce which is perfect for Yorkshire Day (1 August).
– 150g White cooked asparagus
– 100g Double cream
– 3 Eggs
– 50g Mussels
– 20cl Dry white wine
– 1 sliced shallot
– 1 Pack of watercress
– 100g Crème
– 50g Butter
– 4 non-stick round moulds, 6cm diameter and 7 cm height
Blend the cooked asparagus, add the cream and the eggs, mix together and then add salt and pepper. Butter the moulds, fill them ¾ full with the mixture and put them in a dish in bain Marie. Put the dish in the oven for 30 mins approx. at 150C.
Test it is cooked by inserting a knife inside the flan – nothing should stick to the blade. Keep in the moulds until moment to serve.
In a large saucepan, reduce the white wine and the shallot by half and add the clean mussels. Cook for a few minutes with a lid. Peel the mussels and keep the juice to one side. Keep them warm or serve the mussels heated up again.
Slowly melt the butter in a saucepan and add the watercress and the cream. Cook for a few minutes then add the juice from the mussels. Mix together and add salt and pepper. You can thicken the sauce if needed by adding corn flour.
Serve with the cream at the bottom of the plate, the flan in the centre and the mussels all around.