The broccoli pie from anouk crook

Preheat the oven to 200 degrees Celsius. Start by checking the mussels. All shells must be closed. Throw shells that are broken or do not close immediately after a firm knock.

Put the mussels, fish stock and bay leaves in a pan and bring to the boil. The mussels only have to cook for 6 to 8 minutes and are ready when all the shells are open.

Boil the broccoli florets in 6 minutes until done and then drain well.

Line the bottom and the upright edge of the cake tin with the slices of puff pastry. Make sure that all edges fit well together.

Beat the crème fraiche through the eggs in a bowl. Stir in the grated cheese and season with salt and pepper.

Spread the drained broccoli over the dough base. Remove the mussels from the shell and discard mussels that have remained closed.

Put the mussels between the broccoli florets. Sprinkle the pecans over them and pour the egg mixture over the broccoli.

Put the cake in the oven for 35 to 40 minutes.

Remove the cake from the oven, sprinkle the feta cubes over it and drizzle with olive oil. Serve the cake as soon as the feta cubes begin to soften.