Matthew Ryle moules mariniere flatbread recipe on Sunday Brunch

Matthew Ryle served up a tasty moules mariniere flatbread on Sunday Brunch.

The ingredients for the flatbread dough: 500g 00 flour, 300ml water, 100g sourdough starter, 10g salt, 1kg mussels and 3 shallots/white wine/parsley stalks.

For the mussel butter: 1 dash vegetable oil, 80g shallots, finely diced, 30g garlic cloves, 50ml white wine, 50ml white wine vinegar 2 and 50g butter.

To serve: 1 bunch of chives, chopped cracked black pepper.

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