Pickled Mussels & Spicy Tomato Sauce on Char Grilled Bread

Cook Time 1 hour

Servings 10-12 slices


Dalmatian Pickled Mussels

100g fine shaved white onion

100ml white balsamic vinegar

50g caster sugar

3g dried oregano

6g salt

Pepper to taste

2kg steamed picked mussels

100ml extra virgin olive oil

20g fresh parsley, roughly chopped

Spicy Sugo

690g tomato passata

70g tomato paste

1 tbsp dried oregano

2 cloves garlic, cracked and sliced

100ml extra virgin olive oil

200ml red wine

1 bay leaf

80g brown onion, diced

5 sprigs thyme

½ tsp salt

1 tbsp caster sugar

½ tsp dried chilli

To Serve

Sourdough, char grilled


Combine onion, vinegar, sugar, oregano, salt and massage together with hands, crushing onion.

Add mussels, extra virgin olive oil and parsley, place into an airtight container and store in the fridge for at least 6 hours before use.

For the spicy sugo, combine all ingredients except chilli, bring to simmer while stirring.

Turn heat to low cook for 35-45 minutes until slightly reduced.

Once cooked take off heat, stir through chilli.

Serve charred bread with a couple of tablespoons of sauce spread over each slice and topped with the pickled mussels.


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