Mussel flatbreads with tarragon butter

Tip the flour into a bowl and add the yeast, 2 tbsp of oil and 1 tsp of fine sea salt. Pour in 300-350ml of warm water and bring to a dough in the bowl. Tip out onto a worksurface and knead for 6-8 mins or until smooth and elastic. Alternatively, knead in a stand mixer with the dough hook for 5-6 mins. Cover and leave to rise for 1 hr until doubled in size.

When the dough has just a few minutes left to prove, cook the mussels. Heat 1 tbsp of butter in a medium lidded pan and fry the shallot for 5 mins until soft. Pour in the wine and tumble in the mussels. Clamp on the lid and cook for 5-6 mins, shaking the pan a few times, until the shells have opened. Discard any that remain closed. Strain the mussels and liquor through a fine mesh sieve into a bowl. Leave to cool for a few minutes, then remove the mussels from their shells, and put into a bowl. Discard the shells and tip any shallot caught in the sieve back into the liquid in the bowl.

Heat the oven to 240C/220C fan/gas 9. Knock back the dough and roll into four balls with oiled hands and on an oiled worksurface. Press into four small pizza shapes with a border and a thinner middle, then put onto a lined baking sheet or two. Add a drizzle of olive oil into the middle of each (this will stop them doming when cooking). Bake for 6-8 mins or until golden and the crusts have puffed.

Transfer the mussel liquor to a pan and simmer for 3-4 mins or until reduced by half. Stir in the remaining 75g of butter, garlic, tarragon, some black pepper and lemon. Check for seasoning – the mussels will add plenty of salt – it should be strong to flavour the breads but balanced with the lemon juice. Remove from the heat and fold in the mussels. Spoon the mussel butter over the flatbreads and scatter with a little more tarragon to serve.