The Tinned Fish 25 · No. 5 of 25

1. No.5Photo: Boston General Store

   Mussels, cockles and clams · North America

   PEI Mussels in Smoked Paprika & Fennel Tomato Sauce

   From Scout · Canada

   In sauce●○A little heat

   Started by chef Charlotte Langley to source everything from Canada and the U.S. The mussels are rope-grown and hand-harvested in the inlets of Prince Edward Island, in a sauce of tomato, roasted red pepper, garlic, fennel seed and chili.

   A whole little dish in a tin. Warm it and you've got mussels on toast in five minutes.

   Eat it withGrilled breadA fried eggA glass of cold white

   Order from Boston General Store ↗

   Scout doesn't sell this tin direct here, so the button goes to Boston General Store, a shop that carries it.

   Chef's quick recipe

   Mussels on garlic toast

   10 min · 2 servings · The sauce is already made. Toast rubbed with garlic soaks it up; a little aioli makes it a meal.

   Save to my recipes

   You need

   • 1 tin Scout PEI mussels (about 3.2 oz / 90 g)
   • 2 thick slices country bread
   • 1 tbsp olive oil
   • 1 garlic clove, halved
   • 2 tbsp mayonnaise
   • 1 small garlic clove, grated
   • 1 tsp lemon juice
   • 1 tbsp chopped parsley

   How to make it

   1. Stir the mayonnaise with the grated garlic and lemon juice. That's your quick aioli.
   2. Brush the bread with olive oil and toast it in a pan over medium heat, 2 minutes a side, until golden. Rub the hot toast with the cut garlic.
   3. Tip the mussels and their sauce into a small pan and warm over low heat for 2 minutes, just until hot. Don't boil them.
   4. Spread a little aioli on each toast and spoon the mussels and sauce over.
   5. Scatter parsley and eat with a knife and fork.

   Chef's own recipe, in our words, built around the tin. It isn't Scout's.

Next on the list

More lists like this

Scout didn't pay to be here. Order goes straight to Boston General Store. The recipe is Chef's own, in our words.