Smoked Mussel Toast Recipe

Prepare soffritto

Heat a medium skillet over medium heat. Add 3 tbs extra-virgin olive oil. When shimmering, add the diced onion, carrot and celery. Sweat gently, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic and chopped thyme and cook 30–45 seconds until fragrant. Season with 1/2 tsp salt and 1/4 tsp black pepper. Reduce heat to low and keep the soffritto warm.

Prep mussels

If mussels are in oil or brine, drain and pat lightly with paper towel. Roughly chop half of the mussels and leave the rest whole or halved for texture (about 6 chopped, 6 whole).

To the warmed soffritto pan, increase heat to medium-low and add 2 tbs white wine if using; simmer 1 minute to deglaze. Stir in 1 tbs calabrian chili paste and cook 30 seconds to bloom the chile flavor.

Add the chopped and whole smoked mussels to the pan. Gently toss to coat with the soffritto and calabrian chile. Cook 1–2 minutes until mussels are heated through. Remove from heat.

Stir in 2 tbs creme fraiche (or mayonnaise) to create a slightly creamy binder. Add 1 tbs fresh lemon juice, 1 tsp chopped capers, and 2 tbs chopped parsley. Taste and adjust seasoning with flaky sea salt (use sparingly because mussels and capers are salty) and additional black pepper or calabrian paste if desired.

Toast the baguette

Preheat oven to 425°F (220°C) or heat a grill pan. Arrange the 12 baguette slices on a baking sheet. Brush each slice lightly with melted butter and 1 tsp olive oil. Toast in the oven until edges are golden and crisp, about 6–8 minutes, flipping once halfway. For extra char, finish briefly under the broiler (watch closely).

Assemble the toasts by spooning a generous tablespoon of the mussel mixture onto each toasted baguette slice. Top each with a small piece of a whole mussel from the reserved ones for visual appeal.

Garnish each toast with a pinch of lemon zest, a few microgreens or extra chopped parsley, and a light sprinkle of flaky sea salt. Serve immediately while warm.