Flatbread with Mussels, Wild Garlic and Tomato Confit
Flatbread
350g self raising flour
1 teaspoon salt
2 tablespoons natural yoghurt
1 tablespoon olive oil
200ml lukewarm water
Place flour and salt in a bowl and make a well in the centre.
Add the yoghurt, oil and water. Mix to a dough and place on a floured surface. Divide into 4 pieces. Roll each one into rounds about half a centimetre thick. Place on a hot pan, when bubbles appear flip over and cook for a minute on other side.
Wild garlic butter
150g butter
1 shallot, finely chopped
100ml white wine
Handful wild garlic leaves
Bring a pan of water to the boil and place garlic leaves in. Drain after 10 seconds and cool in cold water. Drain and Pat dry. Boil the shallot with the wine until the liquid has evaporated. Blend with the butter and garlic.
Tomato confit
1 punnet cherry tomatoes halved
1 teaspoon sugar
1 finely chopped shallot
2 teaspoons red wine or sherry vinegar
1/4 teaspoon salt
Place tomatoes cut side up on a parchment lined baking tray. Scatter over the sugar, shallot, salt and vinegar. Place in a 100oc oven for a couple of hours or until slightly shrivelled.
1kg mussels
50ml white wine
Scrub the mussels, remove any beard and discard any that won't close. Rinse well in cold water.
Heat the wine in the bottom of a saucepan. Add mussels and place a lid on top. After a minute shake the pan. Cook for another minute and mussels should be cooked. Remove all the meat from the shell and set aside. Strain liquor into another pan and boil to reduce by half. Whisk in half the butter and when melted add the mussels and tomatoes. Heat the mussels through. Spoon the mixture on to the flatbreads and serve.
