|85 g||mussels — tinned, smoked|
|5||bread — sliced wholegrain|
|1/2||red chilli — finely chopped|
|lemon — zest and juice|
|15 ml||fresh parsley — chopped|
|freshly ground black pepper|
Trim the crusts off the bread. Flatten the slices of bread with a rolling pin. Cut into triangles. Set aside.
Mash the avocado with the lemon zest and juice, chilli, parsley and season with pepper.
Preheat the oven grill. Place the bread triangles on a baking tray and grill until golden and crisp.
Spoon a little avocado mix onto each toast triangle, top with two smoked mussels and serve immediately.
• This recipe is great for a crowd. A couple of cans of smoked mussels can feed up to 20 guests
• For a wheat-free alternative, use 100% rye bread instead of wholegrain
• You can make the avo mix up to 3 days in advance. Keep refrigerated
Recipe from You Can with Fish by Tamsin Snyman, reprinted with permission of Lucky Star.