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

Method

  1. Heat a medium-sized heavy-based saucepan on high. Add the cleaned mussels to the preheated pot, immediately follow with the white wine and cover with a tight-fitting lid. Give it a quick shake and allow to cook undisturbed for 3 minutes. Remove the lid and pass the mussels through a colander with a bowl underneath to catch the cooking liquor. Allow to cool.

  2. Discard any mussels that haven’t opened. Pick the muscles from their shell, releasing each muscle from the adductor muscle which attaches it to the shell. Place the picked mussels in a small bowl and discard the shells.

  3. Heat a large heavy based saucepan on medium heat.

  4. Warm the rapeseed oil and add the sliced garlic. Cook until golden brown then add the cracked black pepper, mustard powder and smoked paprika, cook for 1 minute then add the apple cider vinegar, bring to the boil and reduce for 1 minute. Add the picked mussels and warm through, finish with the Worcestershire sauce before serving on warm sourdough bread that’s been toasted in butter on a large frying pan over medium heat. Garnish with the parsley and shallot salad.

  5. To make the salad, pik the leaves of the parsley and place in a small bowl. Reserve the stalks of the parsley for another use.

  6. Finely slice the shallot and add to the picked parsley leaves.

  7. Add the juice and zest of 1 lemon and the golden rapeseed oil, season with sea salt and dress well just before serving

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