Bruschetta of mussels escabeche
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Prep Time
15 Minutes
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Difficulty Level
Easy, Quick
Ingredients
- 80g clarified butter
- 4 thick sourdough slices
- 1 packet of Chilean Mussels in Spanish Escabeche style sauce
- 2 salad onions, finely sliced into rounds
- 1 tbsp caster sugar
- 1 tsp salt
- 1 tbsp sherry vinegar
- 40g sour cream or crème fraiche
- Parsley leaves, to serve
Instructions
- For the pickled onions, combine sugar, salt and vinegar together.
- Add the onion slices and use your hands to squash the onions into the pickling liquid. Let stand for 10-15 min.
- Heat clarified butter in a pan over a medium heat.
- Toast the sourdough on each side until crisp and golden. Drain on a paper towel.
- To serve, place a few mussels onto each toast. Top with sour cream or crème fraiche, pickled onions and parsley.
| Servings: | 4 |
| Ready in: | 15 Minutes |
| Course: | Entreè, Finger Food, Snack |
| Recipe Type: | Quesadilla, Video Recipes |
| Ingredient: | Mussels |
Bruschetta of mussels escabeche
If you like the traditional tomato bruschetta, you’re going to love this Bruschetta of mussels escabeche. Made using our Chilean mussels in Spanish Galician style sauce, which is a spicy Spanish tomato sauce, it’s absolutely delicious! It has a wonderful range of flavours. Don’t forget some crusty sourdough bread. This time, instead of grilling or toasting, we’re going to fry the bread which makes it more of a caramelised bread. Tasting is believing with this bruschetta of mussels escabeche. Watch Justine Schofield show you just how easy it is to make your own tapas at home!
Did you know: Bruschetta originated in Italy during the 15th century. However, the dish can be traced back to Ancient Rome, when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread. A popular dish is bruschetta with tomatoes. One recipe popular outside Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer.
The word “tapas” is derived from the Spanish verb tapar, “to cover”, a cognate of the English top. Tapas may be cold (such as mixed olives and cheese) or hot.
Escabeche is the name for a number of dishes in Spanish, Portuguese, Filipino and Latin American cuisines, consisting of marinated fish or meat, cooked in an acidic sauce (usually with vinegar), and coloured with pimentón (Spanish paprika), citrus, and other spices.
Now you know!
