Gruyère and Mussel Crostini
When regular bruschetta just won't do, this delectable crostini does… and so much more.
| Serves/Makes: | 8 |
| Preparation Time: | 30 Minutes |
| Broiling : Time: | 4 Minutes |
| Time to Table: | 34 Minutes |
Gruyère and Mussel Crostini Ingredients
| 1 tbsp (15 mL) | olive oil |
| 1 | large red onion, thinly sliced |
| 1 | clove garlic, minced |
| 1/2 tsp (2 mL) | each dried thyme, salt and pepper |
| 1 tsp (5 mL) | each Worcestershire sauce and granulated sugar |
| 1/4 cup (50 mL) | dry Sherry or white wine |
| 2 cans (85 g each) | CLOVER LEAF SMOKED MUSSELS, drained |
| 1 12-in (30 cm) | baguette, sliced to yield 16 slices |
| 2 tbsp (30 mL) | softened butter |
| 1 cup (250 mL) | coarsely shredded Gruyère cheese |
| 2 tbsp (30 mL) | chopped fresh parsley |
Preparation
- Heat the olive oil in a large skillet set over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes or until golden. Stir in the garlic, thyme, salt, pepper,Worcestershire sauce and sugar. Increase the heat to medium-high. Cook the onions, stirring and drizzling in the sherry as the pan gets dry, for 5 minutes or until the onions are caramelized.Remove the pan from the heat and stir in the mussels. Preheat the broiler. Butter one side of the baguette. Slice and set, buttered sides up, on a baking sheet. Spread the mussel and onion mixture evenly over each baguette slice. Sprinkle evenly with the cheese. Broil for 3 to 4 minutes, or until cheese is melted. Cool slightly and sprinkle with parsley.
- Makes 8 servings.
- TIP: Spoon this delicious mixture over baked potatoes and serve with a tossed green salad for an easy, elegant supper.
Nutrients Per Serving
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CLAIMS PER SERVING- Source of Vitamin A - Good Source of Calcium - Good Source of Iron |
