Filo Basket of Mussels with Bacon & Brie

NB: This recipe is a fiddle, but by crikeyà. It's worth it!!!

Ingredients:

Basket:
18 square sheets of filo pastry 15cm x 15cm
75ml clarified butter (melt butter & use oily part on top)

Mussell Filling:
2.25kg mussels
Scrubbed & de-bearded (or equivalent of mussel meat)
300ml dry white wine - only use excellent quality
50g unsalted butter
1 finely chopped onion
2 cloves of garlic
Crushed then finely chopped
150ml reserved mussel juice (if using in shells) otherwise use white wine
300ml good fish or vege stock
1 tsp French mustard
Juice of 1lemon, 150ml heavy cream (King Island double if you can get it)
3 rashers rib bacon, grilled lightly and drained of fat
Freshly ground salt and white pepper, pinch of sugar
150g good ripe brie (use at room temp-buy top quality - worth it)

Garnish:
225g salad leaves - go for a variety of colours,
Textures and shapes,
4 tbsp vinaigrette

To Cook:

Start by assembling all ingredients, saves a lot of rushing around like a loony.
Grab a glass of good quality white wine and have a slurp thenà.
Pre heat oven to 190'C or 375'F.

To Make the Baskets:

Take three squares of filo pastry.
Place the first sheet on a flat surface.
Lightly brush with clarified butter.
Place second sheet on top but rotating through 30' (creating a "star" shape).
Lightly brush again with butter.
Ease the pastry star, butter side down, into a ramekin or small shallow pie dish, with the star points facing upwards.
Repeat for the five other baskets.
You will now have six filo lined ramekins.
Prick the bottoms with a fork.
Bake them in the preheated oven for 5-6 mins until shaped and slightly golden.
Remove them from the oven and lift the baskets from the ramekins.
Turn the baskets upside down and place on a baking sheet.
Return them to the oven for a further 4-5 mins until browned evenly.
Leave to cool on a wire rack.
They will keep for 12 hours.