#mussels #flatbread #heartysoup
Making my Paprika Flatbread with a hearty Mussels Soup
0:08 Flat Bread Ingredients
0:15 Making the Dough
1:10 Kneading the Dough
2:00 Cooking the Dough
2:29 Mussels Soup Ingredients
2:33 Cooking the Mussels
4:00 Plating
Had a bag of frozen mussels in my freezer, so I thought of turning it into a nice hearty soup. The recipe actually calls for white wine but I didn't have that on hand, so I used Apple Cider Vinegar instead. The trick is controlling the acidity of the soup, so if you find it a little on the sour side, control that with some sugar and salt.
For the carbs, I decided to throw together some ingredients to make a simple paprika flatbread. Surprisingly simple to make! Just don't make the same mistake I did and use a non-stick pan instead to cook the bread.
Check it out!
Ingredients for the Flat Bread:
1. 300gm Plain Flour
2. 150ml Water
3. 15gm Sesame Seeds
4. 2 tsp Paprika
5. 2 tbsp Olive Oil
6. A pinch of salt and pepper
Ingredients for Mussels Soup:
1. 600gm Mussels
2. 150gm Cherry Tomatoes
3. 4 Cloves Garlic
4. A pinch of Dried Parsley
5. 1 Cup of Apple Cider Vinegar
6. A knob of butter
7. Salt and Pepper to taste
Putting it all together:
Let's make the flatbread first -
1. Put all the dry ingredients into a mixing bowl
2. Add in the oil into the mix and the first drizzle of water into the mix too
3. Gently stir the mix with a spoon and as you do that, drizzle more water a little at a time till they form a sticky mix
4. You can start kneading the dough at this time for a good few minutes until they've formed a smooth sticky ball, put aside and let rest for 20 minutes
5. After the rest, roll the ball into a long shaped dough. Cut the dough into 4 parts
6. Form each part into a ball, then flatten it thinly with a rolling pin
7. With a non-stick pan, start cooking the dough - no need to oil the pan - on medium heat. Keep flipping the bread to avoid burning and do that until it is all puffed up and golden brown
Now we make the mussels
8. Heat up a pot with some olive oil in there. Put in the thinly sliced garlic and cook over medium low heat until they are slightly brown
9. Then sautee the cherry tomatoes till they are blistered
10. You can add in the mussels and pour the cup of apple cider vinegar into the pot
11. Bring to boil
12. Let is simmer for about 10 minutes before adding in the herbs, seasonings and butter
13. Mix well and it is ready for plating!
Dip the flatbread into the soup for a great, hearty meal. Have a good one!
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