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1
Preheat oven to 400 degrees.
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2
Cut the vegetables into 1 inch pieces and separately steam until tender.
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3
Check mussels and discard bad ones.
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4
Heat wine in a pan, add the mussels and cover.
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5
Cook over high heat for a few minutes until mussels open, discarding any that are still closed.
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6
Remove the mussel meat from the open shells.
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7
Cut the eels into 2 inch pieces.
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8
Heat oil in a frying pan, add the eel pieces, and cook quickly to brown all over.
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9
Season well and place in the bottom of a 9 1/2 inch square pie dish, about 1 1/2 inch deep.
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10
Scatter the vegetables over the eels and season, then add mussels.
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11
Pour over the fish stock and dot with butter.
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12
Cut out a strip of pastry about 3/4 inch wide and press on to the rim of the pie dish.
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13
Then cut out an oval piece of pastry, which is just larger all around than the dish.
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14
Brush a little water over the pastry rim and top with the pastry lid.
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15
Press together to seal, then trim off excess pastry, knock up the edges and flute.
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16
Brush a little beaten egg over the lid and use a sharp knife to make a hole in the center.
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17
Bake the pie for about 20 minutes, or until the pastry has risen and is golden brown.
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18
Remove from the oven and allow the pie to cool for 10 minutes before eating.
