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When it comes to making nibbles, it's hard to find an option that is as delicious as it is quick and easy to make. Luckily, the lovely Hannah Thomas from Herbs & Wild has created some wonderfully simple options to serve your guests this festive season.
In this recipe, our tasty tinned mussels are the star of the show. Sitting proudly atop a flavoursome aioli and a slice of crunchy toast, they are bound to be gobbled up in no time at all.
Start by making your pumpernickel toasts. Preheat your oven to 170C. Finely slice the bread, lay it on a baking tray in a single layer and drizzle with a little oil. Toast for approx 6 minutes, turning halfway through, until golden brown.
Once cool, portion each piece of toast into 2 or 3 bitesized pieces.
To make your aioli, put the egg yolk, dijon, lemon juice, garlic and a good pinch of salt into a bowl and combine.
Using a whisk, gradually add the sunflower oil until it is all incorporated and you have a thick, glossy sauce.
Strain the mussels from their marinade and then add the marinade to your aioli. Taste the aioli to check the seasoning and add more salt and / or lemon juice, as necessary.
To assemble to toasts, place half a teaspoon of aioli onto each piece of toast, top with a mussel and finish with a sprig of dill.
Serve immediately to your guests along with a glass of something sparkling.
