French · Main
Herby Mussels with Bloody Mary Toasts
Mussels steam open in white wine in minutes, then get a swirl of cream and bright herb purée. Spicy sundried tomato toasts topped with shaved fennel make it feel like a bistro supper.
- YieldServes 2
- Hands-on15 min
- Total18 min
- Difficulty
Ingredients
- 30 gmixed soft herbs, parsley, tarragon and/or chives
- 1 kgcleaned mussels
- 100 mlwhite wine
- 1 stalkcelery
- 45 gfresh fennel
- 1 tbspolive oil, for dressing
- 1lemon, zest and juice
- 2 slicesbread, thick slices of sourdough or baguette
- 100 mldouble cream
- 1 pinchchilli flakes
- to tastesea salt
- to tasteblack pepper
Bloody Mary paste
- 120 gsundried tomatoes, drained
- 1 tbspgrated horseradish
- 4 tbsphot sauce
- 1 tbspWorcestershire sauce
- 2 tbspvodka
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