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Mussel toast

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • 1 tbsp rapeseed oil or sunflower oil
  • 150 g mushrooms
  • 150 g mussels in brine, from the jar
  • 4 slices of toast
  • 2 tsp Pernod
  • some butter
  • 80 g Gouda, grated
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the onions and sauté in a pan with oil until translucent. Slice the mushrooms, add them, and fry until the water has completely evaporated. Add the well-drained mussels, season with salt and pepper, and add the Pernod. Let simmer for another 5 minutes. Meanwhile, toast the toast and spread with butter. Spread the mussel mixture evenly on the bread and sprinkle with Gouda cheese. Place on a baking sheet lined with baking paper and brown under the preheated grill for about 10 minutes. It’s best to keep an eye on the mussels, as they burn very quickly under the grill.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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