Mussels stuffed with smoked duck

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4


By Michel Roux Jr.
From Saturday Kitchen


For the coriander flatbreads

  • 200g/7oz plain flour
  • ½ tsp sea salt
  • 2 tsp coriander seeds, cracked in a pestle and mortar
  • 100g/3½oz butter, melted

For the mussels

  • 100g/3½oz butter, melted
  • 1kg/2lb 4oz fresh mussels, beards removed, cleaned (discard any mussels that do not close tightly when gently tapped)
  • 150ml/5fl oz white wine
  • 2 tbsp finely chopped fresh coriander
  • 1 smoked duck breast, skin removed, finely chopped
  • 200g/7oz fresh white breadcrumbs
scroll to top