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.