MUS­SEL CE­VICHE ON TOAST

delicious - - GUEST CHEF -

SERVES 4

1kg pot-ready mus­sels Juice of 4 lemons 1 white onion, very thinly sliced (we used a man­do­line) 1/ 2 bunch each co­rian­der and flat-leaf pars­ley, leaves picked, finely chopped, plus ex­tra leaves to serve 4 slices sour­dough 1 gar­lic clove, halved Smoked pa­prika and ex­tra vir­gin olive

oil, to serve

Heat a large saucepan with a fit­ted lid over high heat. When hot, add mus­sels and 100ml wa­ter, then cover and cook, shak­ing the pan, for 1-2 min­utes to heat through. Un­cover and, us­ing tongs, trans­fer mus­sels to bowl, dis­card­ing any that re­main closed. Toss through le­mon juice and chill for 30 min­utes to pickle slightly.

Mean­while, stand onion in a bowl of iced wa­ter for 10 min­utes to soften flavour, then drain.

Drain mus­sels, re­serv­ing 2 tsp cook­ing liq­uid. Re­turn to bowl and toss through the co­rian­der, pars­ley and re­served cook­ing liq­uid.

Toast sour­dough and rub with cut side of gar­lic while hot.

Gently toss onion through mus­sel mix­ture and di­vide among sour­dough. Scat­ter with smoked pa­prika and ex­tra co­rian­der and pars­ley, and driz­zle with oil to serve.

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