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Herb-Crusted Mussels and Swiss Chard Flatbread

Steamed mussels topped with garlicky herb breadcrumbs, broiled over sautéed Swiss chard and melted cheese on a warm flatbread.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 2
Calories: 480
Ingredients Method

Ingredients
  

  • For the Mussels
  • 2 lbs mussels scrubbed and debearded
  • 1 cup vegetable or seafood stock
  • 3 garlic cloves smashed
  • 1 lemon halved
  • 2 tablespoons olive oil
  • For the Herb Crust
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 garlic clove minced
  • 1/4 teaspoon salt
  • For the Flatbread
  • 2 flatbreads or naan
  • 2 tablespoons olive oil
  • 2 cups chopped Swiss chard stems removed
  • 2 garlic cloves minced
  • 1 cup shredded mozzarella or fontina
  • Red pepper flakes optional

Method
 

  1. Heat the olive oil in a large, heavy pot over medium heat. Add the smashed garlic and cook for 1 minute. Add the stock and lemon halves and bring to a simmer.
  2. Add the mussels, cover, and steam for 4 to 6 minutes, until the shells open. Discard any that stay closed. Remove the mussels from their shells.
  3. While the mussels steam, heat a splash of olive oil in a skillet. Add the chard and garlic and cook for 3 to 4 minutes, until wilted. Squeeze out excess liquid.
  4. Preheat the broiler. Combine the panko, melted butter, parsley, chives, garlic, and salt in a small bowl.
  5. Arrange the flatbreads on a baking sheet. Top with the sautéed chard, cheese, and shelled mussels, then scatter the herb crumb mixture evenly over the top.
  6. Broil for 2 to 3 minutes, watching closely, until the crumbs are golden and the cheese has melted.
  7. Serve immediately with lemon wedges.