New Zealand Greenshell™ Mussels Brown Butter Pizzetta

Method

Grilled Flatbread       
• Lay room temperature dough on cutting board.
• Dust surface lightly with all purpose flour.
• Turn over and roll in one direction to make an elongated oval 8”  by  4”
• Transfer to sheet pan lined with paper.
• Cover with plastic wrap.
• Refrigerate 30 minutes to allow elasticity to relax so dough wont shrink when grilled.
• Grill dough on either side to mark.
• Transfer to sheet pan lined with paper.
• Cover with plastic wrap.
• Reserve in refrigerator until needed

 
Cipolini Onion Confit
• Combine butter and sugar in saucepan over medium heat.
• Add onions and caramelize.
• Reduce heat, add soy and vinegar; cover and simmer until sugar is syrupy and onions are soft.
• Transfer to food processor and pulse until chunky.
• Season with pepper and stir well.
• Cool.
• Transfer confit to clean container.
• Cover container with plastic wrap.
• Hold under constant refrigeration.
• Discard all product that is not used within 5 days.

 

Walnut and Mustard Vinaigrette
• Place all ingredients into a blender except oil and salt and pepper.
• Puree until smooth.
• Add oils slowly with blender on low.
• Season to taste.
• Using funnel transfer vinaigrette to plastic squeeze bottles.
• Hold under constant refrigeration.
• Discard all product that is not used within 3 days.

Note – Let Vinaigrette reach room temperature just before service so oil loosens to pourable  consistency

Saffron Aioli
• Combine saffron and water and let steep until water turns brilliant orange.
• Combine garlic, lemon juice and mayonnaise in processor bowl and pulse until smooth.
• Add saffron and pulse until color is uniform.
• Season to taste.
• Using funnel transfer aioli to plastic squeeze bottles.
• Hold under constant refrigeration.
• Discard all product that is not used within 3 days.

 
Brown Butter Mussels   
• Heat cast iron skillet until very hot.
• Add butter and cook until foaming and turning gold.
• Add mussels and toss to coat – about 30 seconds – the butter should be nutty brown – if you overcook it will have black spots.
• Remove from heat.
• Season with sea salt and lemon juice
• Hold in the butter.

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 ½ Tbsps Cipolini Onion Confit       
1 Cup Rocket leaves       
1 ½ Tbsps Walnut and Mustard Vinaigrette     
Black Pepper, freshly ground - To Taste
2 Tbsps Saffron Aioli        
6 each Brown Butter Mussels, hot

• Heat Grilled Flatbread in 400 F./200 C oven for 2 minutes.
• Lay flatbread on cutting board.
• Brush surface with Cipolini Onion Confit.
• Transfer flatbread to plate.
• Place Rocket in Bowl and add Walnut and Mustard Vinaigrette.
• Season with black pepper and toss.
• Lay rocket on flatbread.
• Drain mussels on paper towel.
• Arrange mussels on flatbread.
• Drizzle with Saffron Aioli.
• Serve immediately.

 

Recipe Photography: Patrick McDonnell Photography www.patrickmcdonnellphotography.com 

About the Chef

Patrick McDonnell and his culinary team at McDonnell Kinder & Associates (MKA) have drawn upon their extensive backgrounds as chefs and restaurant operators to develop recipes for New ...
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