With the negative tide, we decide to take advantage of it and go foraging for mussels. We make a delicious meal, mussels toast.
Mussels Toast:
Ingredients: Mussels, sourdough baguette, butternut squash, avocado, onion, lemon, mayonnaise, Worcestershire sauce, parsley, minced garlic
Directions:
1. Preheat oven to 400 degrees F
2. Chop up butternut squash into 1/4 inch pieces
3. Put butternut squash cubes onto tray and season with salt and pepper. Top with olive oil to cook. Place in oven for 15-18 minutes or until softened.
4. Remove butternut squash from oven and turn down the oven temperature to 350 degrees.
5. Chop onions into smaller bite-sized pieces
6. Heat up a sauté pan and add olive oil and onions once hot. Cook until golden brown.
7. Add in cooked butternut squash and seasons with salt and pepper. Cook for an additional 2-3 minutes.
8. To create the aioli combine 1/4 cup mayonnaise, 1 tablespoon of minced garlic, a splash of Worcestershire sauce and the juice of an 1/8 of a lemon in a bowl.
9. Season with black pepper and parsley to taste. Let sit in the refridgerator for 30 minutes.
10. Slice the sourdough bread on a diagonal into 1 inch thick pieces.
11. Place on a pan and coat with fat (duck, bacon, butter, etc.) and heat in the oven for 5-7 minutes or until crispy.
12. Cut up avocado into slice.
13. Assemble the toast in the following order: bread, aioli, avocado, butternut squash/onion mixture, and lastly mussels.
14. Enjoy!
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