Instructions: Preheat oven to 200c/400f/Gas 6.

1 Cut the vegetables into 1.5cm cubes and cook in separate pans of boiling water until tender. Drain.

2 Check the mussels and discard any which are open and do not close when tapped on the worksurface. Heat the wine in a pan, add the mussels and cover with a lid. Cook over a high heat for a few minutes until the mussels have opened.

3 Discard any mussels which are still closed. Remove the mussel meat from the open shells. Cut the eels into 5cm pieces. Heat the oil in a frying pan, add the eels and cook quickly to brown all over. Season well and place in the bottom of an oval pie dish.

4 Scatter the vegetables over the eels and season, then add the mussels and pour over the fish stock. Cut out a 2cm wide strip of pastry and press onto the rim of the pie dish.

5 Cut out an oval piece of pastry which is just larger all round than the dish. Brush a little water over the pastry rim and top with the pastry lid.

6 Press together to seal, trim off the excess pastry, knock up the edges and flute. Brush some beaten egg over the lid and use a sharp knife to make a hole in the centre. Cook in the oven for 20 minutes, until the pastry is risen and golden brown. Remove and cool the pie for 10 minutes before eating.

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