How to make
Cut small bite-sized rectangles from a thin sheet of well-chilled puff pastry. Also keep in mind that they will shrink a bit more when baking, but they will puff up.
Arrange the sheets in two trays a short distance from each other and bake them for 10-15 minutes or until light golden brown. Preheat the oven to 360°F (180°C).
Cut the carrots and zucchini into small and thin sticks without peeling them.
The shallot cut into thin crescents and add the butter and olive oil with a pinch of salt over medium/low heat for 5 minutes or until soft.
Increase the heat a little and add the carrots and when they also start to soften, add the zucchini.
Pour the wine and reduce it over higher heat.
Season the vegetables with saffron, white pepper and a little more salt and then add the heavy cream. When adding the cream, reduce the heat again so it doesn't burn and stir for 2-3 minutes or until it has thickened.
For mussels you can use ready-made blanched ones and add them to the softened vegetables in cream, but you can also steam fresh ones in a pan with a little olive oil and wine. If you choose the second option, as soon as they open up, take them out and separate them from the shells, then add them to the carrots and zucchini.
Cut the puff pastry pieces down the middle lengthwise. Place the filling at the base of each half and cover with the other half.
Arrange the puff pastry bites on a platter and serve them to your guests.
Enjoy your meal!
