Total Time
1hr
Prep 30 mins
Cook 30 mins

Posting for ZWT6. This recipe is by Phil Vickery

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Cut the vegetables into 1 inch pieces and separately steam until tender.
  3. Check mussels and discard bad ones.
  4. Heat wine in a pan, add the mussels and cover.
  5. Cook over high heat for a few minutes until mussels open, discarding any that are still closed.
  6. Remove the mussel meat from the open shells.
  7. Cut the eels into 2 inch pieces.
  8. Heat oil in a frying pan, add the eel pieces, and cook quickly to brown all over.
  9. Season well and place in the bottom of a 9 1/2 inch square pie dish, about 1 1/2 inch deep.
  10. Scatter the vegetables over the eels and season, then add mussels.
  11. Pour over the fish stock and dot with butter.
  12. Cut out a strip of pastry about 3/4 inch wide and press on to the rim of the pie dish.
  13. Then cut out an oval piece of pastry, which is just larger all around than the dish.
  14. Brush a little water over the pastry rim and top with the pastry lid.
  15. Press together to seal, then trim off excess pastry, knock up the edges and flute.
  16. Brush a little beaten egg over the lid and use a sharp knife to make a hole in the center.
  17. Bake the pie for about 20 minutes, or until the pastry has risen and is golden brown.
  18. Remove from the oven and allow the pie to cool for 10 minutes before eating.