Mussel crostini recipe

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  • Yield: 4 Servings


  • 16 large mussels, scrubbed and debearded
  • clove garlic, minced
  • Chopped parsley
  • Minced chili pepper to taste
  • Olive oil
  • Salt
  • Stale crusty Italian bread
How to Make It
  1. Place the mussels in a pot with a bit of water. Cover, and cook until they open. Remove the mussels from the pot, strain the cooking liquid and reserve.
  2. Remove the mussels from the shell, and combine in a bowl with the garlic, parsley and chili pepper. Season with salt, add 6 tablespoons of olive oil and 4 tablespoons of the reserved cooking liquid from the mussels. Mix well.
  3. Cut the bread into 8 slices, and carve a small hole in the centre of each. Fill each bread slice with the mussel mixture, and arrange on a baking sheet. Bake in a preheated 350° oven until the bread is toasted.

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