Mussels with Peppers and Tomato on Toast

Recipe by
Chef Charlotte Langley

This simple recipe will ensure you go back for seconds. Serve alongside a glass of chilled Chinon.

Cook time: 7-10 Minutes
Difficulty: 1/5
Serves: Serves 2 people as an appetizer or a light lunch


$23.99 + free shipping


1 Can of Scout Mussels
1 Loaf of Sourdough bread
4 TBSP of Cream Cheese
1 Lemon (Optional)
Fresh Herbs (Optional)


Cookie sheet

Small stainless steel bowl

Small whisk or fork

Cooking Instructions:

1. Slice thick slabs of sourdough bread and place them in your oven at 350 degrees until the edges start to become crispy and caramelized (approximately 7-10 minutes).

2. Open your can of Scouts Mussels and set aside.

3. Take a small stainless steel bowl and whip a few tbsps of cream cheese with a whisk or fork. Spread it generously on your sourdough.

4. Scoop a liberal amount of mussels on top.

5. Add a light squirt of lemon and any fresh herbs you have on hand.