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Picnic recipes

Mussel medley bruschetta

5 minutes

Mussel medley bruschetta

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

1 French baguette, sliced
olive oil, for brushing and drizzling
1 tub Woolworths pickled mussels, drained
1 x 115 g can Woolworths mussels in smoke-flavoured oil
1 tub Woolworths mussel salsa dip
1 lemon, zested
caperberries or capers, for serving
fresh dill or parsley, to garnish (optional)

Method

1. Preheat the oven to 200°C or heat a griddle pan until hot.

2. Brush the baguette slices with olive oil and toast for 5 minutes or until golden and crisp.

3. Spoon the pickled mussels, smoked mussels and mussel salsa dip onto the warm toast.

4. Finish with lemon zest, caperberries, a drizzle of olive oil and herbs if using.

5. Serve immediately as part of a summer snack board or with chilled wine.

Cook’s note: Add dollops of hummus, avo or whipped feta to the base of each bruschetta for extra richness.

Find more seafood recipes here

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Ricotta coffee panna cotta

Coffee zabaglione

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Nani’s khowse (Burmese chicken soup)

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Thai green curry pork noodle soup

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Roast butternut spaghetti

Mussel medley bruschetta

Mussel medley bruschetta

Ingredients

Method