Difficulty: Intermediate
Clean the leeks and slice them into very thin strips. In a heavy-bottomed saucepan, melt 30g butter and gently sweat the leeks over low heat for 10 minutes.
Scrape and rinse the mussels thoroughly. Place in a pot with white wine, bring to a high heat, and stir often. Once all mussels open, remove from heat. Drain, reserving juices, and strain through cheesecloth or a fine sieve.
Reserve a few mussels for garnish. Shell the rest and set aside. Mix strained juices with cream, boil, and reduce to a smooth sauce.
Preheat oven to thermostat 7 (210°C).
Roll out dough and line buttered 12cm tartlet molds. Prick bases, weigh down to prevent rising, and bake 10 minutes. Remove weights and bake 8-10 minutes more.
Gently reheat shelled mussels and leeks in the sauce. Season with salt, pepper, and a pinch of curry. Fill tartlets and serve immediately.
