Preparing and cooking mussels
Before cooking, discard mussels with cracked or broken shells, as well as those with open shells that do not close when you tap them. After cooking, discard any mussels that haven’t opened fully during the cooking process. It's very important to follow these guidelines to avoid eating mussels that are not safe to consume.
Place the milk, onion, bay leaf and peppercorns in a saucepan and bring to the boil over a medium heat. Remove from the heat and set to one side to infuse for 15 minutes.
Preheat the oven to 200° C.
Melt the butter in a large, heavy-based saucepan set over a medium heat. Whisk in the flour until you have a smooth paste and cook it for 1-2 minutes, whisking occasionally. Strain the infused milk in to a jug. Whisk in the milk in a slow, steady stream until you have a thickened sauce, then simmer the sauce for 6-8 minutes, stirring occasionally, then remove from the heat.
Before cooking, discard mussels with cracked or broken shells, as well as those with open shells that do not close when you tap them. Heat a large, heavy-based saucepan over a moderate heat until hot, then add the wine and mussels. Cover and cook for 2-3 minutes, shaking the pan occasionally. Remove from the heat and discard any mussels that haven't opened fully during the cooking process. Remove the mussel meat from the shells and discard the shells. Stir the mussel meat into the sauce.
Line two baking trays.
Roll the sheet of pastry out on a lightly floured surface to 1/2 cm thickness. Cut into 4 squares roughly 10cm x 10cm, reserving any left over pastry. Arrange on the baking trays and brush all over with the some of the beaten egg. Bake for 10-12 minutes until golden and risen.
Remove and allow to cool on a wire rack for a few minutes until cool enough to handle. Cut out a square from the inner part of the square, leaving a 2cm border all the way around, making sure you don't cut out the base of the pastry. Roll the left over pastry to 1/2cm thickness and cut into fish shapes.
Spoon the sauce into the cavity of the pastry.
Return to the oven to warm through for 5-7 minutes, cooking the decorative fish shapes on a baking tray at the same time, making sure you brush them with the remaining beaten egg.
Remove the pastry after 5-7 minutes, allowing them to cool for a few minutes, leaving the fish shapes to cook for a further few minutes until golden and risen. When ready to serve, life the pastry onto serving plates and top with the fish shapes.
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