2-3kg cleaned green-lipped mussels (approximately 32 mussels)
¼ cup extra virgin olive oil
4 cloves garlic, thinly sliced
4 shallots, thinly sliced
1 fresh bay leaf
4 tablespoons sherry vinegar
¼ teaspoon smoked sweet paprika
¼ teaspoon smoked paprika picante
black pepper & sea salt to taste
1 egg white
4 large cloves garlic, mashed
2 tablespoons mashed roasted or confit garlic
2 tablespoons lemon juice
1 tablespoon white wine vinegar
¼ cup neutral vegetable oil
sea salt to taste
4 slices thickly cut sourdough
1 lemon
Italian parsley, finely chopped
sweet smoked paprika to dust

This dish is a great way of showcasing green-lipped mussels. It is a simple preparation that pairs mussels with classic garlic & smoked flavours. The inspiration for this tostada is Spanish canned mussels which are preserved in escabeche rojo that I have eaten in many tapas bars.



1.Heat a large pot with a fitted lid over a high heat, steam the mussels until just cooked & the shells pop open. Remove from the heat.
2.Pour off the mussel juices into a bowl and shuck the meat from the shells, removing the beards.
3.Place the mussels into the bowl of juices to prevent them from drying out.
4.To make the escabeche dressing, warm the extra virgin olive in a pot & add the sliced garlic. Remove from the heat, add all remaining dressing ingredients, stir to combine and leave to cool to room temperature.
5.Drain the mussels from their liquid (reserve the liquid for another use) and add the mussels to the room-temperature dressing. Mix well and season with sea salt & black pepper.
6.Store refrigerated until required.
7.The mussels are best after 2-3 days in the escabeche dressing.
9.Whip the egg white for one minute in a small blender or stick blender jug.
10.Add the garlic, lemon juice & vinegar.
11.With the motor running slowly pour in the oil to make a white cream emulsion.
12.If lumpy, add a drop of water to smooth.
13.Season & store in a piping bag, refrigerated until needed.
15.Remove the mussels from the fridge an hour before serving to bring them to room temperature.
16.Brush the sourdough with olive oil & char on a very hot grill (you want some blackening not just toasted).
17.Pipe an even layer of toum across the tostada, cut each tostada into four pieces & push back together.
18.Zest the lemon directly over the tostada & scatter Italian parsley evenly.
19.Arrange the mussels in uniform/staggered lines placing 2 mussels per slice of tostada, spoon over some of the shallots and garlic from the mussel escabeche dressing.
20.Dust with sweet smoked paprika to finish.