Tinned Mussels on Toast

Name: Tinned Mussels on Toast
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 2 servings
Ingredients: 1 tin, drained (120g) Tinned Mussels; 2 slices (80g) Sourdough; 1 clove (6g) Garlic; a squeeze Lemon; a handful (8g) Parsley; 2 tsp (12g) Olive Oil

Recipes · Snack · Recipe, Typed Supps

The most underrated tin on the shelf, and about the cheapest iron and B12 you can buy.

Allergens and patterns

Contains gluten, molluscs. Fits: Pescatarian.

Ingredients

1 tin, drained (120g) Tinned Mussels — One small tin carries several times a day’s B12 and a serious amount of iron, for the price of a coffee.
2 slices (80g) Sourdough — Toasted hard and rubbed with garlic while still hot.
1 clove (6g) Garlic — Cut in half and rubbed over the hot toast. The rough surface grates it and no cooking is needed.
a squeeze Lemon — Over the mussels.
a handful (8g) Parsley — A lot of it, chopped, which lifts the tinned edge more than you would expect.
2 tsp (12g) Olive Oil — Over the toast before the mussels go on.

Nutrition per serving

Calories: 232 kcal
Protein: 14.4g
Carbohydrate: 24g
of which sugars: 2.1g
Fat: 8.5g
of which saturated: 1.4g
Fibre: 2.4g
Sodium: 459.3mg

Method

Toast the sourdough hard and rub the cut garlic over it while it is still hot.
Drizzle with olive oil.
Pile the drained mussels on and finish with lemon and a lot of parsley.