A vibrant Spanish-inspired appetiser, these baked mussels are topped with a crisp, savoury crumb of Manzanilla olives, anchovies, guindilla peppers and fresh parsley. Baked until golden and bubbling, they’re full of briny Mediterranean flavour and perfect for sharing with crisp crostini and a glass of chilled Catarratto.
Makes about 20
3 Losada pitted Manzanilla olives
2 Ortiz or Talatta anchovies
2 El Navarrico guindilla peppers
¼ cup panko breadcrumbs
3 Tbsp Italian parsley, chopped
2 x 115g tins Albo mussels in escabeche
Sabato crostini, to serve
Finely chop the olives, anchovies and guindilla peppers and place in a bowl with the breadcrumbs and parsley. Mix to combine then sprinkle on top of the open tins of mussels. Bake in an oven preheated to 180°C for 5-10 minutes until bubbling hot and crispy. Serve with crostini on the side.
Match with: Akrille Catarratto Lucido Sicilia DOC
Recipe by Julie Le Clerc
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