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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)

In this recipe
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