This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Ch'ti mussel tarts
A blind-baked puff pastry case, filled with shelled mussels in a velvety sauce made with beer and Maroilles cheese.
61 K 3.3/5 (3 reviews)
1 hour 20 min.
Easy
3.50 €
6 people
5 IngredientsLast modified on: October 7th 2020
For 6 people, you will need:
- 1
250 g puff or flaky pastry (pâte feuilletée) - 2
100 g Maroilles cheese - 3
100 ml beer - 4
200 g cooked mussels - 5
pepper - Total weight: 650 grams
Times for this recipe
Preparation: 1 hour 1 min.
Cooking: 20 min.
All in all: 1 hour 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 50 min.
Cut 250 g puff or flaky pastry (pâte feuilletée) out into circles and line your tart tins or moulds, then bake blind.
Set aside.
Set aside.
Stage 2 - ⌛ 2 min.
Cut 100 g Maroilles cheese into small pieces.
Stage 3 - ⌛ 5 min.
Pour 100 ml beer into a small saucepan on low heat.
Bring to the boil.
Bring to the boil.
Stage 4 - ⌛ 10 min.
Add the Maroilles, tune down the heat and leave to melt gently, stirring form time to time.
Stage 5
This will make a velvety and very tasty sauce.
Check the seasoning (you shouldn't need to add any salt, just pepper), then set aside.
Check the seasoning (you shouldn't need to add any salt, just pepper), then set aside.
Stage 6 - ⌛ 6 min.
Fill the cooked tart cases with 200 g cooked mussels.
Stage 7 - ⌛ 3 min.
Cover generously with the sauce.
Stage 8 - ⌛ 3 min.
Put back in the oven for 3 minutes, just to heat through.
Stage 9
Serve without delay.
Remarks
Try to choose a beer in keeping with the Ch'ti character, such as a strong, brown or amber ale (from northern France if you can find it).
This recipe can be varied easily by using different shellfish: clams, cockles, etc. (or a mix).
Translator's note: Ch'ti is a dialect found around Lille in the north-east of France. The area was formerly a centre of mining and heavy industry, like the north-east of England, and with a similar culture. The accent is often seen as impenetrable, much like Geordie.
This recipe can be varied easily by using different shellfish: clams, cockles, etc. (or a mix).
Translator's note: Ch'ti is a dialect found around Lille in the north-east of France. The area was formerly a centre of mining and heavy industry, like the north-east of England, and with a similar culture. The accent is often seen as impenetrable, much like Geordie.
And to drink?
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 550 RDI=210 % | 1,040 RDI=100 % | 1,030 RDI=160 % | 4,850 RDI=240 % | 20,310 RDI: 240 % |
| Per 100 g | 80 RDI=30 % | 160 RDI=20 % | 160 RDI=20 % | 750 RDI=40 % | 3,130 RDI: 40 % |
| Per person | 90 RDI=40 % | 170 RDI=20 % | 170 RDI=30 % | 810 RDI=40 % | 3,390 RDI: 40 % |
How much will it cost?
- For 6 people : 3.50 €
- Per person : 0.60 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Cabbage and cheddar quiche, Saint Honoré cake, Smart plum tart, Little caramelized peach tarts, Courgette tart with mint, ... See them all 72
Cooked mussels
You can get more informations, or check-out other recipes which use it, for example: Cucumber, avocado and mussel salad, Seafood rice salad, ... See them all 2
Maroilles cheese
Like these other recipes: Gratin du Nord, Maroilles cheese quiche, ... See them all 2
Beer
Like these other recipes: Welsh (French Welsh Rarebit), Carbonnade, Endive and beer soup, Gratin du Nord, ... See them all 4
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017783 K 313.8 40 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your hands. Please note that it's very important to make it several hours before using it, if possible the day before, as then it's much easier to work. July 1st 2019505 K 23.8 35 min.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel. October 6th 2010465 K3.3 35 min.
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it. October 3rd 2010256 K5 1 hour 35 min.
Hot chocolate
Here's something simple to cheer up cold days, or a delight to look forward to on coming home after a walk in the rain. December 19th 2010237 K4 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.