Recipe for Flan with Vegetables and Mild Curry Mussels

Wash all the vegetables and herbs. Peel the fennel and the bell pepper, and cut them into small cubes. Chop the onions. Finely chop the chives. Remove the leaves from the bunch of parsley.

Sauté the diced fennel, bell pepper, and half of the white onions in a little olive oil for 2 minutes with salt and pepper. In a mixing bowl, whisk 3 eggs with 400 ml of cream, chives, the vegetables, 1 teaspoon of mild curry, salt, and pepper. Pour this mixture into buttered ramekins and bake in a 180° oven in a water bath for 30 minutes.

Blanch the parsley leaves for 1 minute. Rinse them under cold water and drain. Blend them with 2 tablespoons of almond flour, 2 tablespoons of olive oil, salt, and pepper. Set aside.

Melt the butter in a pot, add the remaining onions, a bit of parsley, thyme, then add the drained mussels, 1 teaspoon of mild curry, and pepper. As soon as they start to open, add 3 tablespoons of fresh cream. Remove the mussels immediately once they are open.

Unmold the flans and place one in the center of each plate. Arrange some peeled mussels on top, add a few touches of parsley pesto around, garnish with aromatic herbs, and lightly drizzle with mussel sauce.

To finish, this recipe is also published on my blog.