Ingredients
- 160 grams flatbread dough (Stadler Neapolitan dough)
- 10 mussels
- Splash of white wine
- 100 grams butter
- 2 spoons mustard
- Basil
- Parsley
- Olive oil
- Flour (semolina) for dusting
- 2 spoons mayonnaise
- 1/2 confit lemon
- 1 teaspoon smoked paprika powder
- 1/2 onion
- 1/2 lemon
- 1 stalk celery
- 1/2 chili
intro
This flatbread is a modern twist on the classic Belgian dish “Zeeuwse mosselen met friet en mosselsaus”. So it’s a combination of my two favourite dishes: wood fired pizza and Dutch mussels.
recipe
We begin by placing the mussels in a pan and putting them in the oven. After 1 minute, add a splash of wine and wait until the mussels open (approximately 1-2 minutes). Then, remove the mussels from their shells and set the juice aside for later.
Finely slice the onion and celery, and add some parsley and basil. Place everything in a mixing bowl and finish with the juice of half a lemon, its zest, and a drizzle of olive oil.
For the mussel mayo, combine two tablespoons of mussel juice, one tablespoon of mustard, and a teaspoon of paprika powder with mayonnaise, then mix well.
For the mussel butter, blend butter with confit lemon, celery, one tablespoon of mustard, half a chili, salt, and some parsley.
Now, stretch your dough in semolina flour, add a knob of mussel butter, some mussels, and drizzle with olive oil. Bake in the oven for 2 minutes or until golden.
Finish your flatbread with the fresh salad and mussel mayo. Bon Appétit!
By Chefbolle (@chefbolle)
Images and video credits Pablo Naert (@koldaq)
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