These rich tartlets, made with Parmesan pastry, make a glamorous dinner party starter - perfect for Christmas or New Year
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Using fresh mussels
If using fresh mussels, you will need 2kg (in shell weight). Discard any with broken shells and those which don’t close when sharply tapped. Cook on a high heat in a large pan with a splash of white wine for about 5 mins, shaking once or twice. Discard any that don’t open, remove the meat from remainder. Strain the cooking liquid and heat with the onion mix until evaporated.