so I'm gonna cook a recipe from my book which is a muscle and suffering pie and so you need some muscles and first we need to do is take the beer that of them some shallots garlic thyme and bay leaf few shallots few clove of garlic you need a big pot for this and then start frying them in the olive oil a good blood of why in the meantime in the bottom of the little pie I'm gonna put a little julienne of carrot and leek get one of those mandolin and be careful they're very sharp and the little thin slices like so and you don't have to go fast but do it well and do the same thing the trick is that pretty good battle water and the reason why is there's a lot of little great as you can see that so that you can't really get rid of when it's a whole piece if you think that your food doesn't taste good enough just put butter on it that's the French Way and meantime if she recovers muscle they are open okay beautiful muscle but don't get rid of the messages I'm gonna reduce some of that liquor just to push on through the flavor and that's the beginning of our sauce a little of chicken stock just to dial it dive it a little bit so it won't be too much okay Safin is really beautiful they're really strong so be careful to put enough but not too much okay and I'm gonna throw the vegetable in here don't stir it too much because every time you stir you get rid of the heat you have salt and a bit of pepper you don't want to cook it too much because it's gonna cook again you know even when I'm gonna put the puff pastry of it so all you want to do is welt it next step is very easy when you must let cool down take the muscle of the shell see those vegetables are now just wilted I'm just gonna set aside I'm just gonna put a bit of cream as I said butter and cream is a staple of French cooking and again I'm just gonna reduce it to concentrate the flavor and to get that sauce consistency it's so like thick like pouring cream consistency are we ready now to put the spice together it's beautiful the vegetables in the bathroom next door and then just fill the rest with the muscle that sauce is now been reduced you know to a thickened cream consistency and you don't want to put too much sauce because you're gonna put a pastry top if the source touch is the pastry then the pastry will fall in okay what you need to do is get a cutter with a little bit bigger than than your ramekin and then just like so then now you've got egg wash here which is basically an egg yolk and a tiny bit of water and what I do is I do a little bit crisscross and that's for presentation egg wash on the sides and then on top like so and make sure that you really press it down and glue it on the sides over is that 200 degrees and that should take from about 10 to 12 minutes okay the spies have been in there for nowt 12 minutes exactly and look at those rules and you dig in and there is the mussel and saffron pie from my book menus French kitchen Bon Appetit