1 ½ cups Lukewarm water
4 tbsp Olive oil
3 tbsp Sugar
2 tsp Salt
4 cups White bread flour
1 1/4 tsp Fast action yeast
1 Egg, lightly beaten (for egg wash)
Coarse salt for garnishing
200 g Soft salted butter
½ cup Fresh coriander, roughly chopped
6kg Mussels, beards removed and cleaned; discard open mussels
4 tbsp Olive oil
4 Onions, finely chopped
6 cloves Garlic, minced
4 thumbs Fresh ginger, peeled and grated or finely chopped
6 Chillies - medium heat - seeds removed and finely chopped
1 pinch each Salt and pepper
8 Tbsp Garam masala spice blend or mild curry powder
500ml Dry white wine
1.5 ℓ Fresh cream
Chilli to taste, chopped finely to serve
Fresh coriander leaves to serve
Lemon wedges for serving
250ml Fish stock, hot
250ml Full cream milk
3 Generous pinches of saffron
Line two baking tray with baking paper and grease lightly.
Place all the ingredients in the bowl of a bread machine. Use setting 8 of bread machine to knead but not bake the dough.
Shape the dough into two loaves and place on the prepared baking trays.
Lightly brush the dough with egg wash and sprinkle with coarse salt. Cover with a clean kitchen towel and place in the warm drawer of the oven to proof for 40 minutes. Rotate the trays every 10 minutes.
Bake 15-20 minutes at 180°C.
The bread should be golden-brown in colour and sound hollow when tapped at the bottom.
Mash butter, coriander and a good pinch of salt with a fork or place in a Thermomix and blitz until combined.
Spoon the coriander butter into a piping bag with an open star tip nozzle. Place in the fridge to harden slightly.
Pipe small rosettes, whilst turning the parchment paper continuously.
Garnish each rosette with a coriander leaf. Place back in the fridge until service.
Heat the olive oil in a large pot with a lid and sauté the onions, garlic, some of the chilli (depending on the desired level of spiciness) and ginger until soft and translucent – about 10 minutes. Add the garam masala and sauté for a further 5-10 minutes.
Add the mussels and stir through the spice mixture.
Pour the wine into the pot and stir through. Place the lid on the pot and let the mussels steam for 5 – 7 minutes on a medium to high heat giving the pot a good shake every now and again.
Add the cream and heat through. Season to taste.
Combine hot fish sauce and milk.
Add the saffron strands and let it steep for 30 minutes.
Add the lecithin.
Heat the mixture in the microwave for a few seconds and blend with a stick blender until frothy.
Slice bread into slices. Cut each bread slice in half. Place the halved bread slices on the plate, overlapping the edges.
Place the butter rosettes next to the bread.
Spoon mussels into a bowl and garnish with chopped chilli, a lemon wedge and a sprig of coriander.
Gently place a spoonful of saffron foam on top.
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