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1
Preheat oven to 200c/400f/Gas 6.
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2
1 Cut the vegetables into 1.5cm cubes and cook in separate pans of boiling water till tender.
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3
Drain.
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4
2 Check the mussels and throw away any that are open and don't close when tapped on the worksurface.
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5
Heat the wine in a pan, add in the mussels and cover with a lid.
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6
Cook over a high heat for a few min till the mussels have opened.
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7
3 Throw away any mussels that are still closed.
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8
Remove the mussel meat from the open shells.
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9
Cut the eels into 5cm pcs.
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10
Heat the oil in a frying pan, add in the eels and cook quickly to brown all over.
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11
Season well and place in the bottom of an oval pie dish.
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12
4 Scatter the vegetables over the eels and season, then add in the mussels and pour over the fish stock.
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13
Cut out a 2cm wide strip of pastry and press onto the rim of the pie dish.
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14
5 Cut out an oval piece of pastry that is just larger all round than the dish.
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15
Brush a little water over the pastry rim and top with the pastry lid.
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16
6 Press together to seal, trim off the excess pastry, knock up the edges and flute.
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17
Brush some beaten egg over the lid and use a sharp knife to make a hole in the centre.
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18
Cook in the oven for 20 min, till the pastry is risen and golden.
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19
Remove and cold the pie for 10 min before eating.
