Recipe: Mouclade Charentaise en quiche

1 In a large saucepan, pour your mussels and all the ingredients, white wine, cream, shallots, parsley, a little lemon thyme flowers and bay leaves, a few grains of salt and 3 good turns of the mill and a pinch of turmeric, cover and cook for about 5 minutes until all the mussels are completely open.

2 In a large colander, over a bowl drain your mussels removing the bay leaves.

3 Pour the rendered juice into a saucepan and reduce while you shell your mussels (keep a few for decoration)

4 Then in a bowl break your 4 beaten eggs, beat them a little then pour in stirring quickly the warm cooking of the mussels.

5 Turn on your oven to 210°(th7)

6 In the pre-baked pastry base spread your mussels and pour over your "mixture" eggs and mussel juice mixed

7 Bake in middle oven 12 minutes at 210°(th7) then 20 minutes at 180°(th 6)

8 Then turn off the oven open, brush the top with a little salted butter and let your quiche rest 10 minutes then serve by adding all around your reserved mussel shells.