Safety Beach Cajun Mussels
SERVES: 4
PREP TIME: 30 MINS COOK TIME: 25 MINS
■ 1 tblsp olive oil
■ 2 cloves garlic, crushed
■ 1 long red chilli, chopped
■ 2cm fresh ginger, grated
■ 1 eschallot, finely chopped
■ 1 bunch coriander, roots and stems finely chopped,ped, leaves picked
■ 2 tblsp Cajun spice
■ 160ml dry white wine
■ 100g butter, chopped
■ 1kg mussels, de bearded
■ Sliced red chilli, to garnish
CAJUN SPICE
■ 3 tblsp smoked paprika
■ 2 tblsp garlic powder
■ 1 tblsp ground black pepper
■ 1 tblsp ground white pepper
■ 1 tblsp onion powder
■ 1 tblsp dried oregano
■ 1 tblsp cayenne pepper
■ 2 tsp dried thyme
FLATBREAD
■ 150g self-raising flour
■ ½ tsp salt
■ 140g plain Greek yoghurt
1 To make Cajun spice, combine all ingredients in a bowl.
2 To make flatbread, sift flour and salt into a large bowl. Stir in yoghurt to form a dough.
3 Turn dough out onto a floured surface and knead until smooth. Set aside for 10 minutes. Divide into four portions. Roll until 3mm thick.
4 Heat a large lightly oiled frying pan over a high heat. Cook flatbreads, in batches, until browned on both sides.
To cook mussels, heat oil in a large saucepan over a medium-low heat. Add garlic, chilli, ginger, eschallot and coriander roots and stems. Cook until eschallot is soft but not coloured.
