Mussel Conserva Recipe
chili-marinated · lemon · fennel salad · calabrian chili cereal bread crisp
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Ingredients
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Mussel Conserva
Lemon Fennel Salad
Calabrian Chili Cereal Bread Crisp
Method
Mussel Conserva
Prepare the Mussels
Clean the mussels under cold running water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.
Add Mussels
Add the cleaned mussels to the pot, along with Calabrian chili paste and salt. Cover the pot and steam for about 5-7 minutes until mussels have opened.
Finish the Conserva
Remove mussels from heat and mix in chopped parsley. Allow the mixture to cool before transferring to a jar. Store in the refrigerator for up to a week.
Lemon Fennel Salad
Prepare the Fennel
Thinly slice the fennel bulb using a mandoline or sharp knife. Place in a mixing bowl.
Make the Dressing
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
Combine Salad
Pour the dressing over the sliced fennel and toss well to combine. Add chopped dill and mix gently.
Calabrian Chili Cereal Bread Crisp
Prepare the Bread
Preheat the oven to 200°C (400°F).
Brush with Oil
Place cereal bread slices on a baking sheet. Drizzle with olive oil and sprinkle with Calabrian chili flakes.
Bake the Crisps
Bake in the preheated oven for about 8-10 minutes or until golden and crisp.