Pan Con Tomate with Mussels and Green Chilli Salsa - Recipe by Courtney Roulston

Ingredients

1 x 85 g can Coles ASC certified naturally smoked mussels
1 large ripe tomato
Sea salt and pepper to taste
2 Tbs extra virgin olive oil
2 large slices sourdough bread
1 small clove garlic, peeled
1/2 green chilli
1 spring onion
1/2 cup basil leaves, plus extra to garnish
1/4 cup mint leaves
1 lemon

Method

Remove the stem from the top of the tomato and grate the tomato pulp into a bowl and discard the skin. Run the tomato pulp through a strainer for 30 seconds to remove any excess liquid. Season the tomato pulp with salt and stir through 1 tablespoon of the oil.

Heat a frying pan over a medium heat and drizzle the bread with a little oil and season with a pinch of salt. Cook the bread until golden and crisp then remove from the pan and rub with garlic while it is still warm.

Place the green chilli, spring onion, basil and mint onto a chopping board and chop until you have a rough paste. Stir in the zest and juice of 1/4 of the lemon then season with a pinch of salt.

To serve spoon the tomato pulp over the bread. Top with canned mussels then spoon over the green chilli salsa. Garnish with basil leaves and cracked pepper then serve with lemon wedges on the side.

Credits: Courtney Roulston

Photo Credits: Courtney Roulston