1. First, lay out the defrosted dough if you have it out of the freezer. And turn your attention to the mussels: clean, wash, remove the "beards" and discard any open. 2. Then they can just boil for 1 minute, but this time from Hong Kong I brought a new technology: the Chinese cook them up in Montemarco 2 – 3 minutes. This method seems to me more delicate, it better preserves the structure of the mollusk. I cooked the mussels several dishes at once, so the photo is a lot of them, we 4 mini-quiche you will need exactly 16, 4 in each.

3. Onions and mushrooms finely cut and fry until sustainable Golden brown in vegetable oil, at the last minute add cream, salt, pepper, nutmeg, stir, turn off the heat, give the sauce a bit to thicken.

4. Roll out the dough, cut slices, put into molds, trying to make the bottom slightly thicker than the walls.

5. Collect our cake: the first is a mushroom sauce, it fit the mussels, top with crumble cheese. If you think that the design is a little dry – add a splash of cream.

6. Molds with Kish sent in preheated to 180 degrees oven for 15 minutes until a stunning gold color on the entire surface. Good hot or cold, served with a green salad and white wine!