Bruschetta of Mussels Escabeche

Prep time 15 minutes
Servings 4


80g clarified butter

4 thick sourdough slices

1 x (105g) can Chilean Mussels Escabeche

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

Bruschetta of Mussels Escabeche


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.