Moules marinières flatbreads

Method

1. 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.
2. 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.
3. 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.
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).
5. 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.
6. Finish the flatbread with some more herbs and plenty of black pepper. Cook  the rest of the flatbreads in the same way.