- 1 teaspoon
- 1814g Mussels
- 2 teaspoons
- Olive Oil
- 1.25ml Crushed red pepper flakes
- 1-2 teaspoons Crushed Garlic
- 2 teaspoons Chopped fresh flat-leaf parsley
- 1-1/2 cup Dry white wine, such as Sauvignon Blanc
- 500g White bread flour, plus extra for dusting
- 7g Yeast
- 1 tsp Caster sugar
- 2 tsp Salt
- 1 tsp Sunflower oil, plus extra for the work surface and bowl
- Rinse the mussels well under freezing water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.
- In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic and red pepper flakes and cook until fragrant and soft but not coloured, 3 to 5 minutes.
- Add the mussels, wine, and half of the parsley. Increase the heat to high and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls.
- For the Bread Dough: Tip the flour, yeast, sugar, salt, and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
Lightly oil the work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40mins-1 hr or until almost doubled in size.
Heat the oven to 230C/210C. When the dough is ready, dust each ball with a bit more flour. Glaze the rolls with milk or beaten egg. Bake for 25-30 mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.