Ingredients

• 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

Directions

• 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.