Prep Time: 30 mins
Cook Time: 25 mins
Makes 4.
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Ingredients
1 tbs olive oil
2 cloves garlic, crushed
1 long red chilli, finely chopped
2cm piece fresh ginger, grated
1 eshallot, finely chopped
One bunch coriander, roots and stems finely chopped, leaves picked
2 tbs Cajun Spice (see below)
160ml dry white wine
100g butter, chopped
1kg mussels, de bearded
Sliced red chilli, to garnish
Cajun spice
3 tbs smoked paprika
2 tbs garlic powder
1 tbs ground black pepper
1 tbs ground white pepper
1 tbs onion powder
1 tbs dried oregano
1 tbs cayenne pepper
2 tsp dried thyme
Flatbread
150g self-raising flour
½ tsp salt
140g plain Greek yoghurt
Method
1. To make Cajun spice, combine all ingredients in a bowl.
2. To make flatbread, sift flour and salt into a large bowl. Stir in yoghurt to form a soft dough.
3. Turn dough out onto a floured surface and knead lightly until smooth. Set aside for 10
minutes to rest. Divide dough into four portions. Roll each portion on a floured surface until 3mm thick.
4. Heat a large lightly oiled frying pan or barbecue flatplate over high heat. Cook flatbreads, in batches, until browned on both sides and cooked through. Cover to keep warm.
5. To cook mussels, heat oil in a large saucepan or stock pot over medium-low heat. Add garlic, chilli, ginger, eschallot and coriander roots and stems. Cook until eschallot is soft but not coloured. Add Cajun spice and cook stirring, for 2 minutes.
6. Stir in wine. Simmer until reduced by half. Add butter and cook until melted. Season. Add mussels. Cook, covered, for about 5 minutes or until mussels open, shaking pan half way through (discard any unopened mussels).
7. Serve mussels and sauce with flatbread. Garnish with sliced chilli and reserved coriander leaves.
Tips
Store leftover Cajun spice in an airtight container. Use to flavour grilled meats or fish, meatballs or burgers.
If you prefer less heat, simply remove the seeds from the chilli.
