spicy mussels on toast
episode 2 of "cheap fancy"
Episode two of my new video series called Cheap Fancy and this time we’re working with a classic: tinned fish.
Now, let me first address some things based on some comments I got. This series is not about ‘poverty meals’ or ‘recession recipes’ (there are some fantastic creators out there already doing that!). “Cheap” is a relative term that means something different to everyone. I’m not trying to make extremely cheap recipes here, but rather trying to provide fancy recipes that won’t bankrupt you.
This recipe is based on one from one of my favorite Brooklyn restaurants, Cecily. We’re using a tin of smoked mussels and sautéing that with some calabrian chili, butter, and onions, then topping a thick slice of toast with a lemon aioli and our spicy mussel mixture.
In the recipe below, i’ll be including approximate prices, as well as cheaper alternatives for certain ingredients!
the full recipe:
makes 2 toasts
see the video of this recipe*
total cost: ~$14.09, or $7.05 per serving.
Ingredients
1 clove garlic, grated
1/2 lemon, juiced
4 tbsp Mayo
1 tbsp butter
1/2 sweet onion, thinly sliced
1 tbsp calabrian chilies
2 tins of smoked mussels (4oz each), drained
2 thick slices of bread
thinly sliced chives, for garnish (optional)
Kosher salt
Tools
microplane grater
Steps
In a small bowl, combine 3 tbsp of mayonnaise with the juice of 1 lemon and 1 clove of grated garlic. Season with a pinch of kosher salt, then set aside.
Melt 1 tbsp of butter in a medium-sized pan over medium-low heat. Sweat the sliced onion with a small pinch of salt until translucent (about 3-5 minutes), then stir in 1 tbsp of calabrian chilies. Add the drained tins of mussels and toss until coated in the calabrian butter and warmed through. Set aside.
Grill or toast the bread slices until they are warm and slightly crisp.
On your serving plate, add a slice of bread per plate, then spread the lemony mayo on the top of the bread slices. Scoop the warmed mussels onto each slice, being sure to include any onions and butter from the pan.
Garnish with some fresh cracked black pepper and sliced chives (optional).
I recommend using a small garlic clove, unless you really enjoy the pungency of raw garlic. When grated, it can be very strong.
Feel free to increase or decrease the amount of calabrian chilies to your liking.
Tinned mussels - There are a lot of flavor variations for tinned mussels, and just about any of them will work here. However, another tinned fish product could work here too.
Calabrian Chilies - If you don’t like spice, feel free to omit. Alternatively, you could us a few drops of hot sauce, a dollop of sriracha, or a chili paste.
I hope you enjoy this recipe! If you try it, please comment below or tag me on social media!