Smokey Port Lincoln Mussel Toast with Lemon Butter & Herbs

INGREDIENTS:

1 tin Little Tin Co Smokey Port Lincoln Mussels
2–4 slices good quality bread
1 tbsp butter
Zest of ½ lemon
Small squeeze fresh lemon juice
Fresh parsley (or chives), finely chopped
Cracked black pepper

METHOD:

Toast the bread
Toast bread until golden and crisp. You want crunch to balances the soft, rich mussels.

Make quick lemon butter
In a small pan, gently melt butter with lemon zest and a tiny squeeze of lemon
juice. Don’t brown,  just warm and fragrant.

Warm the mussels (optional but recommended)
Place the unopened tin in a bowl of hot water for 1–2 minutes to gently warm. This loosens the oil and deepens the aroma.

Assemble
Drizzle a little lemon butter over the toast.
Lay smoked mussels generously on top.
Spoon over a touch of the tin oil for extra flavour.

TO SERVE:
Sprinkle herbs and cracked pepper.
Final tiny squeeze of lemon if you like brightness.