- Lizzie Redwood
Mussel Toasts with White Bean Puree, Chorizo and Basil
Prep Time: 20 minutes
Serves: 2 people
1ptk Omega Mussels
1 Stick of spring onion, finely sliced
½ Lemon, juice only
30ml Extra virgin olive oil
Ground black pepper
6 slices Sour dough, sliced
½ Chorizo sausage, sliced
12 Cherry tomatoes, cut in half
Bunch of fresh basil leaves
White Bean Puree
1 tin Cannellini beans
3 Garlic cloves, peeled
2 cups Milk
Pinch of salt and pepper
Remove the mussels from their shells and cut them in half and place into a bowl. Add the sliced spring onion, lemon juice and extra virgin olive oil. Add a pinch of ground black pepper. Set aside until later.
To make the white bean puree, strain the tin of white beans, discarding the liquid from the can. Place the beans, garlic and milk into a small pot and bring to a simmer on the stove. Cook until the garlic is soft.
Strain the milk off the beans, keeping the liquid, place the beans and garlic into a food processor, add a little of the milk and blend, adjust the thickness using the milk until you have a smooth puree, and season with a pinch of salt.
Heat a griddle pan until hot. Grill the sliced chorizo, then slice into sticks. Rub a little oil on the sourdough slices and grill until charred on each side.
Smear some of the white bean puree over each of the toast, spoon over some of the marinated mussels, add a few cherry tomatoes and chorizo to each toast, tear up the fresh basil leaves to garnish.
Recipe created by A Tasty Kitchen