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Tomato and Mussels on Charred Toast

Tomato and Mussels on Charred Toast
This dish features charred bread topped with mussels simmered in a flavorful sofrito, tomato, and garlic broth, making for a deliciously smoky and savory appetizer. Finished with blistered tomatoes and fresh parsley, it's a simple yet elegant way to enjoy the taste of the sea.

About this Recipe:

Course: Appetizer
Cuisine: Continental
Servings: 4
Prep time: 5 minutes
Cook time: 16 minutes

Ingredients:  

charred toast: 
8 thick slices sourdough bread  
4 tablespoons Castillo d Canena Olive Oil  
 
charred tomatoes:  
2 tablespoons Castillo d Canena Olive Oil  
1 pint cherry tomatoes (optional: cherry tomatoes on the vine)  
 
tomato sofrito sauce:  
2 tablespoons olive oil  
4 garlic cloves, peeled and minced  
1 yellow onion, peeled and sliced  
3/4 cup Matiz Sofrito  
1/4 cup Aneto Vegetable Broth  
1 tablespoon tomato paste  
1 teaspoon salt  
1 teaspoon smoked pimenton  
1 can Matiz Mussels, drained  

garnish: 
chopped parsley and parsley sprigs  

Instructions:  

1. Preheat broiler and place oven rack close to the heat source.  
2. Brush bread slices with olive oil and place on a cookie sheet. Broil for 3 minutes or until slightly charred, flip and continue to toast for 1-2 minutes or until that side is slightly charred. Set aside.  
3. Brush tomatoes with oil and place on a cookie sheet. Broil for 3 minutes until blistered and slightly charred. Set aside.  
4. In a medium skillet heat oil over medium high heat and saute garlic and onion for 2-3 minutes or until tender. Stir in sofrito, broth, tomato paste, salt and pimenton bring to a simmer and reduce heat to medium.  
5. Gently stir in mussels and continue to cook for 5 minutes. Spoon mixture over charred toasts and top with charred tomatoes. Garnish with chopped parsley and parsley sprigs before serving.