- 200g/7oz plain flour
- ½ tsp sea salt
- 2 tsp coriander seeds, cracked in a pestle and mortar
- 100g/3½oz butter, melted
- 100g/3½oz butter, melted
- 1kg/2lb 4oz fresh mussels, beards removed, cleaned (discard any mussels that do not close tightly when gently tapped)
- 150ml/5fl oz white wine
- 2 tbsp finely chopped fresh coriander
- 1 smoked duck breast, skin removed, finely chopped
- 200g/7oz fresh white breadcrumbs
- To make the flatbreads, place the flour, salt and coriander seeds into a large mixing bowl and gradually add water to form a dough.
- Roll the dough out onto a floured surface and shape into rounds.
- Heat a frying pan over a medium heat. Add the flatbreads to the pan and cook on each side for 2–3 minutes. Keep warm.
- Heat a large saucepan over a medium heat. Add the mussels and wine, cover and cook for 2–3 minutes, shaking the pan occasionally.
- Once the mussels have opened, strain, reserving the cooking liquor. Discard any mussels that haven’t fully opened.
- Once the mussels are cool enough to handle, remove them from their shells, reserving half of the shells.
- Place the fresh coriander into a small food processor with a little of the cooking liquor and blend until smooth.
- Preheat the grill to high.
- Lay the mussel shells on a grill tray and spoon a little of the coriander purée into each shell and top with the cooked mussel meat.
- In a bowl, mix the chopped duck with the breadcrumbs.
- Sprinkle the breadcrumb mix over the mussels and place under the grill for 3–5 minutes.
- Brush the flatbreads with the melted butter and serve with the mussels.