Moules marinières flatbreads

Name: Moules marinières flatbreads
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: Makes 6
Ingredients: 1 batch https://www.deliciousmagazine.co.uk/recipes/flatbread-dough/flatbread dough in 6 balls, at room temperature; Fine semolina or plain flour to dust; For the topping; 50ml dry white wine, plus a splash to cook the mussels; 1kg mussels, cleaned and debearded (see Easy Swaps); 250g unsalted butter, softened; 1 tbsp olive oil; 2 banana (echalion) shallots, finely chopped; 6 garlic cloves, finely grated; 30g chives, finely chopped; 30g parsley, finely chopped; Specialist kit; Baking stone, or try the double baking tray trick (see ‘before you start’)

Portion size: Makes 6
Prep time 20 min. Cook time 25-60 min (depending on method)
Difficulty: medium

Tom Shingler

Head of food, delicious.

Save

These flatbreads have a little pool of molten herby butter studded with plenty of plump, sweet mussels. It’s moules marinière in bread form! “Tear off the crusts and dip them in the golden liquid for a quick trip across the Channel,” says head of food Tom Shingler.

To make this recipe, you’ll need a batch of our flatbread dough; read our full guide to making epic flatbreads at home. You can use the same dough to make this seriously cheesy garlic bread.

Before you start

Easy swaps You can use frozen cooked mussel meat if you can’t get fresh – just defrost fully and pat dry before putting on your flatbread.

The double baking tray trick A baking stone will give you the crispest base but if you don’t have one you can put 2 baking trays on top of each other to absorb more heat.

Join Extradelicious to unlock Cook Mode

Ingredients

1 batch flatbread dough in 6 balls, at room temperature
Fine semolina or plain flour to dust

For the topping

50ml dry white wine, plus a splash to cook the mussels
1kg mussels, cleaned and debearded (see Easy Swaps)
250g unsalted butter, softened
1 tbsp olive oil
2 banana (echalion) shallots, finely chopped
6 garlic cloves, finely grated
30g chives, finely chopped
30g parsley, finely chopped

Specialist kit

Baking stone, or try the double baking tray trick (see ‘before you start’)

Join Extradelicious to unlock Cook Mode

Method

Put a large pan with a lid over a high heat. Add a splash of wine, immediately followed by the mussels, then cover and leave to steam for a few minutes until all the mussels open. Drain, leave until cool enough to handle, then pick the mussels from the shells.
Wipe out the pan, put it back over a medium heat, then add a heaped tbsp of the butter and the olive oil. Once melted, add the shallots and cook for 2-3 minutes, then add the garlic and cook for another minute, stirring regularly. Pour in the 50ml wine and simmer until almost completely evaporated. Transfer to a bowl to cool slightly.
Add the remaining butter to the shallot mixture and stir well to combine. Add most of the chopped herbs, reserving a little to garnish, then season with plenty of salt and pepper. Mix well to combine. Set aside until needed. If you’re keeping it in the fridge, make sure the butter comes back to room temperature before you use it, as it needs to be spreadable. If it’s still a bit hard, put it in the microwave for 15 seconds, then give it a stir.
Recipe continues after advertising adslot-recipe-4
Heat your oven to the hottest it can possibly go, with a baking stone on a tray inside to warm up (or heat your pizza oven – aiming to get it to 450°C).
Stretch out a dough ball until it’s around 20cm in diameter. Spread a liberal amount of the butter in the centre on top, leaving a 4-5cm border. Top with some mussels, then cook for 8-12 minutes in the oven or 2-3 minutes in a pizza oven.
Finish the flatbread with some more herbs and plenty of black pepper. Cook the rest of the flatbreads in the same way.