ASG Recipe: Tinned Mussels with Hummus, Pickled Scallions and Roasted Pine Nuts
Please also see our YouTube or Instagram short that covers a quick visual. We also recommend saving your Fishwife box since it makes a great table decoration and your guests will know right away which one you used for the dish.
Ingredients:
Pickled Scallions for garnish - see following
1 tsp apple cider vinegar
2 tbsp extra virgin olive oil - divided
hummus - homemade or store-bought - our default hummus is always red-bell pepper
120 g can smoked mussels in oil
½ tsp ground smoky paprika
2 tbsp sea salt potato chips, crushed
2 tbsp fresh chives - sliced into 2cm lengths
1/4 cup of roasted pine nuts
Directions:
[Pickled Scallion: if desired
Cut scallions short-side in 1 cm lines (bite-sized is important). Put in glass container with a lid, with white vinegar, room temp (distilled) water, granulated white sugar, pepper corns and salt. Let them sit overnight. When ready, discard juice and use.]
[Roasted pine nuts:
These should be prepared before so they are prepared for the mixture. We recommend roasting the pine nuts in a cast iron skillet. Put them in a cold skillet without any oil, bring to medium heat and constantly stir until the nuts get a warm, brown coat on both sides (preferably). Allow them to cool and put them aside.]
Optional step:
We liked our mussels 'bloomed' before we serve, so in advance of prepping your serving, we recommend taking care of the pickled scallions, roasted pine nuts, and blooming the mussels.
Prep the mussels - open the can of Fishwife Mussels in Basil Pesto, drain, and in a cast iron or other skillet, disperse the mussels. Bring the temp of the skillet up over medium heat, after one side is sizzling, add a bit of olive oil and turn over, allow it the same amount of time. Remove from heat and set aside for preparation. Prep your chives for plating.
Spread the hummus on a serving plate that has adequate sides for olive oil - we recommend a shallow, but large serving dish. Slightly fold the hummus with a few mussels in the mixture, along with crushed potato chips, some of the roasted pine nuts and some shallots (so that bites have even mixtures through-out).
Spread out the hummus evenly, add the olive oil around the sides. Place mussels and shallots across the top of the mixture. Sprinkle a little smoked paprika, salt and pepper, then add a few more pickled shallots, then pine nuts, then the chives - making a decorative topping before service.
We like to re-fridge an hour or two before serving.
We like to warm up pita bread in triangle slices, warming in a dry cast iron skillet for color and warmth. Serve them hot.
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