Ingredients: 300g fresh mussels 65g OO Flour 3 egg yolks 2 tblsp creme fraiche 1/2 leeks 5g chives 3 thin slices pancetta 100ml cream 1/2 onion 50g butter 1/2 tsp parsley Mustard cress
Method: Pasta - mix flour and yolk and a little salt to form a dough, then chill. Clean mussels. In a hot pan add mussels and cover. When mussels open, take out of pan and drain liquor. Sweat onions and leeks, add liquor and then add cream. Bring to boil and chop parsley. Slice pancetta to thin strips and wrap around a metal ring, bake until golden brown at 180c. Julienne leeks and strips. Chop mussels up, fry 1 slice of pancetta and add to mix. Add creme fraiche, chopped chives and season. Roll pasta then cut into circles and add filling - form into tortellini then boil in water. Starter cooked by Tom Lee from the London Carriage Works in Liverpool. Tom used this recipe when he won the Merseyside North West Young Chef Heat on 31st march 2010