● Preparation: 40 minutes ● Cooking: 6 minutes ● Difficulty: Easy ● Cost: Moderate

Ingredients for 6 people:

6 l Mold 2 puff pastry rolls 500 g fresh spinach 3 leeks 100 g butter 40 g flour 2 cloves garlic 1 egg yolk S 3 c chopped parsley salt pepper

Preparation:

Clean the mussels by scraping and rinsing. Remove the mussels open. Put them in a large casserole with a knob of butter. Have them open

up to high heat, stirring occasionally. Drain and reserve cooking juices.

Shelled for about 2 / 3 of the molds and filter the juice in a very fine sieve.

Wash leeks and only the whites. Cut them into thin strips. Wash and drain spinach.

In a frying pan, melt 50g butter and add leeks. Let them sweat a few minutes then add spinach. Please return the whole gently until no more water. Add all the mussels and set aside.

In a saucepan, melt the remaining butter. Add flour and stir until the mixture is foamy. Add the garlic cloves peeled and minced 3 cups cooking juices molds with hot water added if necessary. Let simmer a few minutes and correct seasoning.

Preheat the oven th.6 (180°). Spread the puff pastry and cut out 12 rectangles of dough.

6 Brush rectangles with egg yolk. Put the 12 rectangles in a hot oven 5 to 6 minutes until dough is golden. To serve, reheat the contents of the pan and the sauce.

Arrange the plates with 1 rectangle of dough not golden, cover with a little mixture of spinach, leeks, mussels and cover with a golden rectangle. Divide the rest of trim and surround with sauce.

Serve immediately after sprinkled with chopped parsley.