Fisherman’s toast with shallot salad

Recipe by: Aishling Moore

Devilled mussels on toast with a very simple parsley and shallot salad is on the menu. It’s a stunning little number that works as a starter for a dinner party, a leisurely lunch, or a light supper and is great too served for breakfast or brunch.

Fisherman’s toast with shallot salad

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

5

MINUTES

Ingredients

  • For the fisherman’s toast

  • 1kg mussels

  • 150ml dry white wine

  • 2 tbsp golden rapeseed oil

  • 3 cloves garlic finely sliced

  • 1/4 tsp freshly cracked

  • black pepper

  • 1tsp smoked paprika

  • 1tsp English mustard powder

  • 50ml apple cider vinegar

  • 1tsp of Worcestershire sauce

  • 4 slices sourdough bread .toasted

  • For the parsley and shallot salad

  • 1 bunch fat leaf parsley

  • 1 shallot

  • I lemon zest and juice

  • 1tb sp golden rapeseed oil

  • Sea salt flakes

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