New Zealand Greenshell™ Mussels Brown Butter Pizzetta

New Zealand Greenshell™ Mussels Brown  Butter Pizzetta

Ingredients - Grilled Flatbread

Yield 1 - 8” x 4” Flatbread crust
1 1/2 oz (45grams)Pizza dough - frozen generic, thawed

Ingredients - Cipolini Onion Confit

Yield 4 Cups/32 oz./950 ml.
1/4 CupUnsalted Butter
3 TbspGranulated Sugar
1 1/2 tspLite Soy Sauce
1 TbspApple Cider Vinegar
4 CupsCipolini Onions, blanched and pealed
1 tspWhite Pepper, freshly ground

Ingredients - Walnut and Mustard Vinaigrette

Yield: 2 1/2 Cups/20 oz./590 ml.
1/2 CupSherry Vinegar
2 TbspsGranulated Brown Sugar
2 tspsDijon Mustard
4 tspShallots, freshly peeled and minced
1 CupCanola Oil
1/2 CupWalnut Oil
To TasteSea Salt
To TasteWhite Pepper

Ingredients - Saffron Aioli

Yield 1 1/4 Cup/10 oz./295 ml
2 TbspsHot Water
1/4 tspSaffron powder
2 tspsGarlic, freshly peeled and finely minced
2 tspsFresh Lemon Juice
1 CupMayonnaise
To TasteSea Salt
To TasteWhite Pepper

Ingredients - Brown Butter Mussels

Yield 1 Serving
1 1/2 TbspsUnsalted Butter
6 eachNew Zealand Greenshell™ Mussels
To TasteSea Salt
To TasteFresh Lemon Juice

Ingredients - Additional ingredients required for assembly

1 CupRocket leaves

Method - Grilled Flatbread

Method - Cipolini Onion Confit

Method - Walnut and Mustard Vinaigrette

Chef's Note:
Let Vinaigrette reach room temperature just before service so oil loosens to pourable consistency.

Method - Saffron Aioli

Method - Brown Butter Mussels

Chef's Note:
Mussels should be cooked immediately before serving each Pizzetta. Do not overcook butter!

To Serve

Assembly

Yield 1 Serving
1 each Grilled Flatbread
1 1/2 Tbsps Cipolini Onion Confit
1 Cup Rocket leaves
1 1/2 Tbsps Walnut and Mustard Vinaigrette
To Taste Black Pepper, freshly ground
2 Tbsps Saffron Aioli
6 each Brown Butter Mussels, hot
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