Add to Cookbook

Smoked mussel on tapenade crostini

  • Makes 2 dozen
Smoked mussel on tapenade crostini

Tapenade is a wonderfully tasty mixture of olive, capers and anchovies. If you're not fond of these flavours, serve the mussels with mint salsa or with onion marmalade.


  • French sticks, cut into 1cm rounds
  • 1 cup black olives, stoned
  • 1 clove garlic, peeled and crushed
  • ¼ cup capers, drained
  • 50 gram tin anchovy fillets
  • 1 teaspoon prepared mustard
  • 1 tablespoon olive oil
  • ¼ cup parsley sprigs
  • about 2 tablespoons extra olive oil
  • 20-24 smoked mussels


  1. Dry the crostini rounds out in the oven until crisp (you can grill or toast these instead).
  2. Topping
  3. Put the olives, garlic, capers, anchovies, mustard, olive oil and parsley in a food processor and process until smooth. Keep in an airtight container.
  4. To serve, drizzle a little olive oil over each crostini round before spreading 1-2 teaspoons of the tapenade on each one and arranging a smoked mussel on top. Garnish with parsley.

Comments (0)

Please login to submit a comment.