Mussels Toast
Total Time
1 hour
1 hour
Prep Time
20 minutes
20 minutes
Serving Size
1 to 2
1 to 2
INGREDIENTS
HARISSA PASTE
1/2 teaspoon caraway seed
1/2 teaspoon coriander seed
1/2 teaspoon cumin seed
1 red bell pepper
1 tablespoon unsalted butter
1/2 cup red onion, minced
4 cloves garlic, minced
1 tablespoon tomato paste
Olive Oil
3 oz Tabañero Extra Hot hot sauce
3 oz red wine vinegar
MUSSELS
1 tablespoon vegetable oil
1 shallot, diced fine
1/2 cup fennel, chopped and fronds reserved
12-15 fresh black mussels
1/2 cup white wine
1 tablespoon unsalted butter
2 thick slices of baguette French bread, toasted
1/2 cup heirloom cherry tomatoes
Salt and pepper
1/2 teaspoon caraway seed
1/2 teaspoon coriander seed
1/2 teaspoon cumin seed
1 red bell pepper
1 tablespoon unsalted butter
1/2 cup red onion, minced
4 cloves garlic, minced
1 tablespoon tomato paste
Olive Oil
3 oz Tabañero Extra Hot hot sauce
3 oz red wine vinegar
MUSSELS
1 tablespoon vegetable oil
1 shallot, diced fine
1/2 cup fennel, chopped and fronds reserved
12-15 fresh black mussels
1/2 cup white wine
1 tablespoon unsalted butter
2 thick slices of baguette French bread, toasted
1/2 cup heirloom cherry tomatoes
Salt and pepper
INSTRUCTIONS
1. TOAST all of the dried seeds in a sauté pan on medium heat until fragrant, being careful not to burn. Then, grind the seeds with a spice grinder or mortar and pestle and set aside.
2. ROAST the bell pepper on an open flame until charred black. Immediately put the pepper in bowl and wrap with plastic to steam. Once cooled, rinse the pepper under running water and peel off the skin. Remove the seeds and chop the pepper.
3. SAUTÉ the garlic and onion with butter in a pan until translucent. Stir in the tomato paste, then deglaze the pan with red wine vinegar.
4. COMBINE the tomato paste mixture, ground spices, chopped bell pepper and Tabañero Extra Hot hot sauce in a food processor. Pulse and drizzle in olive oil until a smooth paste is formed. Add salt and pepper to taste.
5. HEAT the vegetable oil in a medium sauté pan. Add in shallots and chopped fennel and sauté until translucent. Add the mussels and harissa paste and deglaze with white wine.
6. COVER the sauté pan and cook for 2 minutes, or until the mussels are completely open. Remove the mussels from the pan and pull the meat from the shells. Set aside.
7. ADD the butter into the sauté pan and stir to make the sauce. Add salt and pepper to taste.
8. SPREAD the sauce on the toasted bread and top with mussels. Garnish with sliced heirloom tomatoes and fennel fronds.
2. ROAST the bell pepper on an open flame until charred black. Immediately put the pepper in bowl and wrap with plastic to steam. Once cooled, rinse the pepper under running water and peel off the skin. Remove the seeds and chop the pepper.
3. SAUTÉ the garlic and onion with butter in a pan until translucent. Stir in the tomato paste, then deglaze the pan with red wine vinegar.
4. COMBINE the tomato paste mixture, ground spices, chopped bell pepper and Tabañero Extra Hot hot sauce in a food processor. Pulse and drizzle in olive oil until a smooth paste is formed. Add salt and pepper to taste.
5. HEAT the vegetable oil in a medium sauté pan. Add in shallots and chopped fennel and sauté until translucent. Add the mussels and harissa paste and deglaze with white wine.
6. COVER the sauté pan and cook for 2 minutes, or until the mussels are completely open. Remove the mussels from the pan and pull the meat from the shells. Set aside.
7. ADD the butter into the sauté pan and stir to make the sauce. Add salt and pepper to taste.
8. SPREAD the sauce on the toasted bread and top with mussels. Garnish with sliced heirloom tomatoes and fennel fronds.
