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Mussels Benedict on Crusty Bread

Mussels Benedict on Crusty Bread
PREP TIME
5 min
COOK TIME
12 min
YIELDS
4 servings

This dish is so versatile and can be made for breakfast, brunch, lunch an appetizer or even a snack.

Click here to watch how to make this recipe.

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Ingredients

Hollandaise (makes 3/4 cup/175 mL)

3
egg yolks, at room temperature
1
Tbsp (15 mL) white balsamic vinegar
1
pinch salt
½
cup (125 mL) butter, melted (clarified butter preferred)

Mussels

2
lb(s) (900 g) mussels, scrubbed
4
thick slices of crusty bread (1 ¾ oz/90 g each), grilled
1
pinch cayenne
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Directions

Step 1

Separate 3 eggs.

Step 2

Using an immersion blender, process egg yolks in a non-reactive container. Add white balsamic vinegar and salt. Blend until smooth.

Step 3

Melt butter.

Step 4

While the blender is running, slowly add melted butter, continue until mixture is thick and fluffy.

Step 5

Scrub mussels clean.

Step 6

In a pot, add enough water to just cover the mussels; salt it to taste like sea water.

Step 7

Bring water to a boil over medium heat.

Step 8

Add the mussels to the pot and cover with the lid.

Step 9

Cook for 5 to 7 minutes or until most of the mussels are open.

Step 10

Remove from heat and cool until mussels are easy to handle. Remove the mussel meat from the shells, discard shells.

Step 11

Place mussels on grilled bread. Top with hollandaise and a sprinkle of cayenne.

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