How to Make MUSSEL TOAST with Homemade Harissa | FOODBEAST Kitchen



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Learn how to make fancy AF mussel toast with homemade harissa.

Recipe created in partnership with Tabañero Hot Sauce, by the FOODBEAST team.

Ingredients:

For the harissa
-3oz Tabañero hot sauce
-1/2 cup red onion, minced
-1/2 tsp caraway seed
-1/2 tsp coriander seed
-1/2 tsp cumin seed
-4 cloves garlic minced
-1 roasted red bell pepper
-olive oil, as needed
-3oz red wine vinegar
-1 tbsp tomato paste
-1 tbsp unsalted butter

For the mussels
-2 thick slices of baguette or French bread
-1/2 c chopped fennel
-Fennel fronds for garnish
-1/2 c heirloom cherry tomatoes
-1 shallot, diced finely
-1/2 c white wine
-1 tbsp unsalted butter
-12-15 fresh black mussels
-Salt and pepper, to taste
-1 tbsp vegetable oil

Harissa

Step 1

Toast all the dried seeds in a sauté pan on medium until fragrant, be careful not to burn. Roast Bell pepper on open flame until charred black, and then immediately put in bowl and wrap with plastic so it can steam off charred skin. When cool, peel skin under running water, de-seed and rough chop. Put dried seeds in a spice grinder or a mortar and pestle, grind, and reserve.

Step 2

In a sauté pan, add 1 tablespoon of butter and sauté garlic and onion till translucent. Add tomato paste and deglaze with red wine vinegar and reserve.

Step 3

In a food processor, combine the sautéed garlic, onion, and tomato paste. Mix with the dried spices, Tabañero hot sauce, and roasted bell peppers and pulse. Drizzle olive oil and season to taste until desired consistency and flavor is achieved.

Mussel sandwich

Step 4

In a medium sauté pan heat vegetable oil. Add in shallots and chopped fennel and sauté until translucent. Add in Mussels and harissa paste and deglaze with white wine. Cover the sauté pan and cook until mussels are completely open, approximately 2min.

Step 5

Mount with butter and season to taste to make sauce. Toast bread and spread sauce on bread, pick mussels out of shell and build open faced sandwich. Garnish with sliced heirloom tomatoes and fennel fronds. Assemble like an avocado toast.

Full recipe here: https://www.foodbeast.com/news/open-faced-mussel-sandwich/

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