Recipe

Brown Butter Mussel Pizzetta

120 minshere
Cooking method: Stove top

Brown Butter Mussel Pizzetta

120 mins
Cooking method: Stove top
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Recipe

Ingredients

Grilled flatbread

  • 1½oz pizza dough, (45grams) thawed from frozen

Cipolini onion confit

  • ¼ cup unsalted butter
  • 3tbsp sugar
  • 4 cups cipolini (or pearl) onions, blanched and pealed
  • 1½tsp light soy sauce
  • 1tbsp apple cider vinegar
  • 1tsp white pepper, freshly ground

Walnut and mustard vinaigrette

  • ½ cup sherry vinegar
  • 2tbsp brown sugar
  • 2tsp dijon mustard
  • 4tsp shallots, freshly peeled and minced
  • 1 cup canola oil
  • ½ cup walnut oil
  • sea salt
  • white pepper

Saffron aioli

  • ¼tsp saffron powder
  • 2tbsp hot water
  • 2tsp garlic, freshly peeled and finely minced
  • 2tsp fresh lemon juice
  • 1 cup mayonnaise

Brown butter mussels

  • 1½tbsp unsalted butter
  • 6 New Zealand Greenshell™ mussels
  • sea salt
  • fresh lemon juice

Additional ingredients required for assembly

  • 1 cup rocket leaves

Cooking method

Grilled flatbread

  1. Lay room temperature dough on cutting board. Dust surface lightly with all-purpose flour.
  2. Turn over and roll in one direction to make an elongated oval 8" by 4".
  3. Transfer to sheet pan lined with paper and cover with plastic wrap.
  4. Refrigerate 30 minutes to allow elasticity to relax so dough won’t shrink when grilled.
  5. Grill dough on either side to mark.
  6. Transfer to sheet pan lined with paper, cover and refrigerate once cooled.

Cipolini onion confit

  1. Combine butter and sugar in saucepan over medium heat.
  2. Add onions and caramelize.
  3. Reduce heat; add soy and vinegar; cover and simmer until syrupy and onions are soft.
  4. Transfer to food processor and pulse until chunky.
  5. Season with pepper and stir well, then cool.
  6. Transfer to clean container, cover & refrigerate.

Walnut and mustard vinaigrette

  1. Place vinegar, sugar, mustard & shallots into a blender and puree until smooth.
  2. Add oils slowly with blender on low, then season to taste.
  3. Transfer to plastic squeeze bottles & refrigerate.

Saffron aioli 

  1. Combine saffron and water and steep until water turns brilliant orange.
  2. Combine garlic, lemon juice and mayonnaise in processor bowl and pulse until smooth.
  3. Add saffron water and pulse until the colour is uniform.
  4. Season to taste.
  5. Transfer aioli to plastic squeeze bottles & refrigerate.

Brown butter mussels

  1. Heat cast iron skillet until very hot.
  2. Add butter and cook until foaming and turning gold.
  3. Add mussels and toss to coat about 30 seconds - the butter should be nutty brown - if you overcook it will have black spots.
  4. Remove from heat.
  5. Season with sea salt and lemon juice.

Note: Mussels should be cooked immediately before serving each Pizzetta.

To serve

  1. Heat grilled flatbread in 400°F/200°C oven for 2 minutes and lay on cutting board.
  2. Brush surface with cipolini onion confit.
  3. Transfer flatbread to plate.
  4. Place rocket in bowl and add walnut and mustard vinaigrette. Season with black pepper and toss.
  5. Lay rocket on flatbread.
  6. Drain mussels on paper towel.
  7. Arrange mussels on flatbread, drizzle with saffron aioli. Serve immediately.

Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography