Creamy mussel open sandwiches

By admin
19 January 2014

Serves 4

2 cans (85g each) mussels, drained

1 large onion, grated

3 garlic cloves, chopped

250 ml (1 c) cheddar cheese, grated

125 ml (½ c) mayonnaise

1 French loaf/Panini/ciabatta, sliced thickly (8 slices)

1 Preheat the oven to 200 °C.

2 Mix the mussels, onion, garlic, cheese and mayonnaise together. Divide the mussel mixture between the slices of bread and spread each slice roughly with it. Arrange the slices on a baking sheet and grill for 10 minutes or until the mixture on top becomes slightly browned.

3 Serve with a salad.

By Esther Malan and Bernice van der Merwe

Picture: David Briers

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