Preheat the oven to 200°C.
Blend the flour, butter, egg, and milk in a food processor to form a dough.
Roll the dough on a floured surface to a 0.5cm thickness.
Cut a pastry round using a teacup as a size guide.
Sauté the garlic and shallot in olive oil for two minutes.
Add mussels and wine, then steam covered for 3-4 minutes until opened.
Remove mussels from shells and return the meat to the pan.
Add curry powder, parsley, and seasoning, then simmer for three minutes.
Pour the broth into the teacup, top with pastry, and bake for 8-10 minutes.
Serve the dish immediately upon removal from the oven.