Spicy Mussel Soup with Naan

I personally favor clams over mussels. When I began exploring culinary techniques and experimenting with spices, I was particularly enthusiastic about using paprika, parsley, and cooking wine. I attempted to enhance the flavor of mussels with these ingredients. This dish has become a staple at various celebrations and family gatherings. As for Naan, I discovered it during the Covid lockdown. This recipe has been shared multiple times at work potlucks and was sold twice during a period when I was handling too many tasks at once. I used the cake mixer so frequently that it overheated. As a result, all homemade Naan was kneaded by hand for 20 minutes.

Yield: Party Size to Cater to 10 Pax

Total Cook Time: 60 mins

Ingredients

• 1 onion, peeled and chopped (3 instead)

• 2 tbs olive oil

• 2 tbs parsley, chopped (Set abit aside for Parsley butter)

• 1 to 2 (depending on your liking) tsp chilli powder (Paprika)

• 1 chilli padi, chopped

• 30 mussels

• 2 garlic cloves, crushed

• 2 tbs lemon juice

• 3/4 cup dry white wine (or wine for cooking) / chicken broth + white grape juice / sparkling elderflower

• 1 1/2 cup water

• 400 g canned crushed tomatoes with juice

• Salt and pepper

Instructions

1. Heat oil

2. Fry onion and garlic till golden. Be careful that garlic dun turn black

3. Add parsley and chillies. Fry for another 1 -2 min

4. Increase heat and add lemon juice, wine and water. Bring to a boil

5. Add tomatoes and let it boil again

6. Add mussels and change to medium heat. Cook for 5 min. Or when soup starts to bubble in heat

7. Remove unopenned mussels

8. Add salt and pepper

9. Serve with rice or baguette or Naan

Oozing Cheese Naan

Ingredients

• 300 g all-purpose flour 1.5 cups

• 1.5 tablespoon of instant yeast

• 2 tablespoons of sugar

• 1 pinch of salt

• 2 tablespoons of yogurt / butter

• Mozzarella cheese

• 1 tablespoon of baking powder

• 80 to 100 ml of milk

• 3 tablespoons of cooking oil

• 4 tbs butter

Instructions

1. Add instant yeast, sugar and some warm water in a bowl. Put aside for a few minutes and until bubble forms.

2. In a separate bowl, add all-purpose flour, salt, yogurt, baking powder and oil. Mix together evenly and then pour the yeast mixture in. Continue to mix.

3. Slowly add in the milk and continue to stir until it forms a dough.

4. Knead the dough for at least 20 minutes and place a clean cloth on top of the dough. Rest for 1 hour. (Note: Most cake mixer allows for mixing up till 15mins. What you can do it, mix by hand for the remaining 5 mins)

5. Transfer the dough into a floured surface and divide it into smaller pieces. Each weighing around 80g.

6. Roll each piece into a ball and rest for another 10 minutes.

7. Using a rolling pin, roll the dough flat and add a good amount of mozzarella cheese on it. Then wrap the ends together to seal.

8. Using a rolling pin, dust some flour and gently roll the dough flat. Rest for 30 minutes.

9. In a heated pan, add some oil and place the flatten cheese dough. Cook until it is golden brown on both sides and it’s ready to be served!

10. Over pan, melt 4 tbs butter. Add in the parsley you set aside earlier. Place in a cindiment bowl or on top of Naan.

11. Serve with Spicy mussel soup

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