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Impress your friends and family with this fragrant seafood recipe.


  • 2 tbsp olive oil

  • 1 shallot, peeled and sliced

  • 1 yellow, red or orange bell pepper, seeded and sliced

  • 3 sprigs fresh thyme

  • 2 springs fresh oregano

  • 2 cloves garlic, sliced

  • 1 tbsp mustard seed

  • 4 lbs fresh Atlantic mussels, rinsed and de-bearded

  • ½ cup dry white wine, such as Riesling or Sauvignon Blanc

  • salt & pepper

  • 2 tbsp butter

  • 2 tbsp chopped Italian parsley

  • For the Flatbreads

  • 1 ½ cups all-purpose flour

  • 1 tsp coriander seeds, crushed

  • ½ tsp baking powder

  • ½ tsp fine salt

  • 3/4 cup plain yogurt (not low-fat)

  • 6 Tbsp butter, melted

  • sea salt, for sprinkling

  • 4 Tbsp chopped fresh coriander


  • 1.

    Heat a large soup pot over medium high heat and add oil. Stir in shallot and cook for 1 minute. Add sprigs of herbs, garlic and mustard seeds. Add mussels, stirring once, then cover and let cook 1 minute. Add wine and immediately cover. Cook mussels until all are opened, about 3 minutes. Remove herb sprigs and pull out any mussels that have not opened.

  • 2.

    Season lightly and stir in butter and parsley.

  • 3.

    Spoon mussels into a large serving bowl (or serve in pot) and serve immediately.

  • For the Flatbread (makes 4)::

  • 1.

    Combine flour, crushed coriander seeds, baking powder and fine salt in a bowl. Stir in yogurt until dough comes together, then turn out onto a clean, lightly floured surface and knead just until dough feels elastic, about 3 minutes. Return dough to bowl, cover with plastic and let rest for 30 minutes.

  • 2.

    Divide dough into 4 equal pieces, and roll each piece out into an oval about 8-inches long. Heat a cast iron skillet over medium heat and melt 1 Tbsp butter, until foaming subsides. Add 1 flatbread to skillet and cook until bubbles and spot turn brown, about 4 minutes. Turn flatbread over and continue to cook until the same browning occurs. Remove flatbread onto a baking tray and repeat with remaining flatbreads.

  • 3.

    Immediately before serving, warm flatbreads in a 300 °F oven for 5 minutes. Melt remaining 2 Tbsp butter and brush flatbreads. Sprinkle with salt and chopped fresh coriander and serve immediately.


Alternatively, flatbreads can be grilled over medium-high, for about 4 minutes on each side.

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