Mussels and broad bean tartine sandwich

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Saturday Kitchen Chefs - Michel Roux Jr

By Michel Roux Jr.
  • 500g/1lb2oz live mussels, scrubbed and debearded
  • 2 thyme sprigs
  • 1 bay leaf
  • 100ml/3½fl oz dry white wine
  • 1 red onion, thinly sliced
  • 4 tbsp red wine vinegar
  • 125g/4½oz jar or tin cooked broad beans
  • 5 tbsp olive oil
  • 4 sourdough bread slices
  • salt and freshly ground black pepper
  • 30g/1oz sea vegetables, such as Oyster leaf, salty fingers and samphire, to garnish
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