Mussel Toasts with Pickled-Carrot-and-Coriander But

Name: Mussel Toasts with Pickled-Carrot-and-Coriander Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 teaspoon coriander seeds; 1/4 cup apple cider vinegar; 1/4 cup sugar; 1/2 teaspoon kosher salt; 1 medium carrot, very thinly sliced; 1 stick unsalted butter, at room temperature; 1/4 cup cilantro leaves; 24 large mussels, scrubbed and debearded; 1 tablespoon extra-virgin olive oil; 1 tablespoon minced chives; Six 2-by-3-inch rectangles of country bread, toasted; 6 paper-thin slices of lardo (optional)

Servings: persons

1/4 teaspoon coriander seeds
1/4 cup apple cider vinegar
1/4 cup sugar
1/2 teaspoon kosher salt
1 medium carrot, very thinly sliced
1 stick unsalted butter, at room temperature
1/4 cup cilantro leaves
24 large mussels, scrubbed and debearded
1 tablespoon extra-virgin olive oil
1 tablespoon minced chives
Six 2-by-3-inch rectangles of country bread, toasted
6 paper-thin slices of lardo (optional)

1
In a saucepan, toast the coriander seeds over low heat until fragrant.
2
Add the vinegar, sugar, salt and 1/4 cup of water and cook, stirring, until the sugar dissolves and the brine is warm.
3
Stir in the carrot slices and let stand for 1 hour.
4
Drain the carrot, reserving the pickling liquid.
5
Transfer the carrot and 1 tablespoon of the pickling liquid to a blender.
6
Add the butter and cilantro and puree.
7
Pass the butter through a fine sieve into a bowl and season with salt.
8
In a saucepan, bring 1 inch of water to a boil.
9
Add the mussels, cover and cook just until they open.
10
Drain and remove the mussels from their shells.
11
In a bowl, toss the mussels with the olive oil and chives.
12
Spread some of the carrot butter on the toasts.
13
Top with the mussels, drape the lardo on top and serve.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 teaspoon coriander seeds, 1/4 cup apple cider vinegar, 1/4 cup sugar, 1/2 teaspoon kosher salt, and more.

Yes, Mussel Toasts with Pickled-Carrot-and-Coriander Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mussel Toasts with Pickled-Carrot-and-Coriander Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions