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Prep time
5 minutes
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Cook time
5 minutes
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Serves
2
Author Notes
This simple recipe will ensure you go back for seconds. Serve alongside a glass of chilled Chinon. —Scout
Ingredients
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1 can
Scout Mussels in Tomato and Fennel Sauce
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1 loaf
sourdough bread
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4 tablespoons
cream cheese
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1
lemon (optional
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fresh herbs (optional)
Directions
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Slice thick slabs of sourdough bread and place in a pre-heated oven at 350 degrees until the edges start to become crispy and caramelized, approximately 7-10 minutes.
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Open your can of Scouts Mussels in Tomato and Fennel and set aside.
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Take a small stainless steel bowl and with a small whisk, whip a few TBSP of cream cheese and spread it generously on the toasted bread.
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Scoop a liberal amount of mussels on top.
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A light squirt of lemon and any fresh soft herbs you may have on hand. Enjoy and go back for seconds.
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