Ingredients
Tea biscuit dough for pie crust
1 1/2 cups (375 mL) peeled and cubed potatoes
2 lb (1 kg) mussels
1 cup (250 mL) reserved mussel broth
2 tbsp (30 mL) finely chopped onion
2 tbsp (30 mL) butter
1 tbsp (15 mL) flour
1/4 tsp (1 mL) pepper
Preparation
Prepare your favourite tea biscuit recipe; divide the dough in half and roll out. Place bottom layer in a 10-inch (25-cm) pie plate. Roll out top crust and set aside.
Cook potatoes for 10 minutes, or until almost fork tender. Do not overcook. Drain and set aside.
Meanwhile, steam mussels in a covered pot over medium heat for 7-10 minutes, or until shells are wide open. Drain and reserve 1 cup (250 mL) of the liquid. Remove mussels from shells and set meat aside.
In a large frying pan, sauté onion in butter. When softened, add the reserved mussel broth and bring to a boil. Slowly add the flour to slightly thicken this liquid. Add the cooked potatoes and mussels, and pepper to taste. Stir.
Pour mixture into prepared crust. Moisten the crust’s edges and apply the top crust. Seal edges by pinching with fingers or a fork; with a knife, cut a few slits in the top crust to vent. Bake at 400°F (205°C) for about 25 minutes or until browned. Makes 6 servings.