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Carrot Tartlet with Sweet Potato and Smoked Mussels


Smoked Mussels

  • 1 lb. mussels

Carrot Purée

  • 2 carrots
  • 30 g butter cubed

Sweet Potato Purée

  • 1 sweet potato
  • splash of heavy cream

Tartlet Crust

  • 150 g whole wheat flour
  • 150 g all-purpose flour
  • 30 g oil
  • 6 g salt
  • 120 g water
  • 30 g butter cubed


Smoked Mussels

  • Steam the mussels until they open. It’s not necessary to cook perfectly as you are going to dehydrate them.
  • Once they open while cooking, allow them to cool completely. Shuck them from the shells and prepare to smoke.
  • Smoke with any type of wood (or bypass this step).
  • Place in a dehydrator set to 150° overnight until completely dry.
  • Pulverize the dehydrated mussels to a fine powder in a blender.

Carrot Purée

  • Steam carrots until tender.
  • Purée in blender. Toss in cubes of butter while blending.
  • Season with salt.

Sweet Potato Purée

  • Preheat oven to 400°.
  • Wrap sweet potato in foil and roast for 1 hour.
  • Allow to cool, then peel.
  • Toss in a blender and purée with a touch of cream.

Tartlet Crust

  • Preheat oven to 350°.
  • Pulse all ingredients in food processor until a soft dough ball is formed.
  • Transfer to a cold glass bowl, cover with a wet towel, and let it rest in the fridge for 15–20 minutes.
  • Divide dough into four balls and press into four mini tart pans.
  • Bake 10 minutes or until lightly browned.
  • Remove from oven and allow to cool.

Assembling the Tartlets

  • Stir carrot purée, sweet potato purée, and powdered mussels together.
  • Divide filling among prebaked crusts and return tartlets to oven.
  • Bake 25–35 minutes until the center is set.


2Hawk Vineyard and Winery 2018 Grenache Rose

Servings: 4

Chef: Joshua Dorcak

Partner Organization: MÄS Restaurant

Wine Pairing: 2018 Grenache Rosé

Our Grenache was riper than expected when we harvested for rosé in early October, so we limited the skin contact time to a mere 45 minutes. The color is flat-out beautiful and invites a sniff and taste of ripe crushed strawberries, red plums, tangerine, and dried sage. The palate is crisp and dry but with delicious ripe fruit and a bright acidity that holds the minerality and wet stone nuances together. This is on the hedonistic side of rosé but has the concentration to improve over the next one to two years. Enjoy now through 2021.