Lemon Garlic Mussels Crostini Recipe

This Mediterranean-inspired toast recipe is filled with the sunny flavours of lemon, garlic, peppers, and smoked mussels. Serve it for breakfast or lunch paired with a crisp salad for an easy 20-minute meal. 

Preparation Time: 20 minutes
Makes 4 servings

Ingredients:

1 loaf Italian baguette or bread

4 tablespoons olive oil, divided

2 cloves garlic, peeled, minced (about 2 teaspoons)

½ small fresh bird's eye/Thai chili pepper, thinly sliced (or ¼ teaspoon red pepper flakes), optional

½ teaspoon salt

¼ teaspoon ground black pepper

2 (4-ounce) cans lightly smoked mussels, drained

1 scallion, thinly sliced on bias

1 tablespoon freshly squeezed lemon juice (about ½ lemon)

Instructions:

1. Preheat oven to 450°F.

2. Prepare the crostini by slicing the baguette at a diagonal, using a serrated knife, into ¼-inch thick pieces.

3. Place the sliced baguette on a baking sheet in a single layer. Brush both sides with a thin layer of olive oil (about 3 tablespoons total) and bake on the middle rack for 5-7 minutes or until light golden brown. Remove from the oven and allow crostini to cool on the baking sheet while you prepare the mussels.

4. While the crostinis are in the oven, add 1 tablespoon of olive oil, minced garlic, and chili (if using) to a small skillet (or 8-inch pan). Cook over medium-low heat for 1 minute until fragrant. Add salt, ground black pepper, and mussels, then increase the heat to medium and cook for another 5 minutes until heated through, stirring occasionally. Top with scallion and fresh lemon juice, then turn off the heat.

5. Taste to check the seasoning and add more lemon juice to your preference. Mussels can be spooned on top of each crostini or served in shallow bowls with the crostini. 

   Makes 4 servings (6 small crostini each). 

   
   Notes: 

   To make this recipe gluten-free, use gluten-free bread.

   Nutritional information per serving:

   347 calories, 16 g total fat, 2 g saturated fat, 879 mg sodium, 16 mg cholesterol, 39 g carbohydrate, 1 g fibre, 3 g total sugar, 13 g protein

   
   Recipe by Cindy Chou, RDN, dietitian and chef at The Sound of Cooking®