Difficulty:[usr 2]
Clean the leeks, cut them into very thin strips. in a thick-bottomed saucepan, melt 30 g of butter and steam the leeks over a very low heat for 10 minutes.
Scrape the mussels, rinse them very carefully. Put them in a pot with the white wine. Bring to high heat. Mix often. When all the mussels are open, remove them from the heat. Drain them, collect their cooking juices and strain through cheesecloth or a fine strainer.
Reserve a few open mussels for decoration. Shell the others and reserve them on a plate. Mix the strained juice with the cream. Boil and reduce to obtain a smooth sauce.
Preheat the oven to th. 7 (210°C).
Roll out the dough and line the 12 cm diameter tartlet moulds. previously buttered. Prick the bottom of the tartlets, load them to prevent them from swelling. Bake for 10 minutes, then remove the load and finish cooking empty (8 to 10 more minutes).
To garnish the tartlets, gently warm the flesh of the mussels and the leeks in the sauce. Check the seasoning with salt and pepper and add a pinch of curry. Spread this preparation on the tartlets and enjoy without delay.
