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Seafood table with rustic focaccia, chianti steamed garlic mussels & garlic buttered prawns and served with spinach salsa verde


1 x Large White Dough Piece
2 tbsp olive oil
2 shallots, finely chopped
1 bulb fennel, halved and finely sliced
1 red chilli, deseeded and finely chopped
2 garlic cloves, crushed
300ml Chianti
1 tin chopped tomatoes
1kg mussels, cleaned

For the garlic prawns
20 large shell on prawns
50g butter
2 garlic cloves, crushed
Small bunch parsley, chopped

To serve
4 tbsp mayonnaise
1 lemon, juice and zest

Spinach salsa verde
100g baby spinach leaves, washed
2 tbsp capers, drained
100ml olive oil


Defrost the Large White Dough Piece in the fridge overnight covered with oiled film. When ready to use take it out of the fridge and leave it to prove in a warm place until doubled in size. This should take about an hour.

Once doubled in size put the dough onto an oiled tray. Next, flatten and dimple the dough to create the rustic focaccia look. Sprinkle with salt, and prove for 30 minutes for the second time.

Now the dough is ready to bake in an oven at 200°C for 25-35 mins until golden brown.

Heat the oil in a deep pan. Add the shallots and fennel, and cook for 5 minutes or until softened. Stir in the chilli and garlic and cook for a further minute.

Pour in the wine and tomatoes and bring to a boil. Reduce and simmer for 10 minutes, season to taste.

Add the mussels. Pop on a lid and cook for 2-3 minutes or until the mussels open.

Heat another frying pan and add the butter. When melted stir in the garlic and cook gently for 1 minute. Turn up the heat and add the prawns. Stir over a high heat for 3-4 minutes until the prawns turn pink. Sprinkle over the parsley and season to taste.

For the mayonnaise, simply stir the mayo, lemon zest and juice together. Season well.

To make the salsa verde, place all the ingredients in a food processor and whiz until smooth. Season well.

To serve, pile the mussels and sauce into a serving dish and serve alongside the prawns, warm focaccia, lemon mayo and salsa verde.

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