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Crouton Marine Style

Serves 6
6 slices crusty bread, toasted and oiled
650 grams fresh spinach (boiled in salted water) – about 1-1/2 packages
6 oz olive oil
42 mussels (7 per person) 150 grams
6 oz grated mozzarella or sliced
1 tbls tomato sauce (for every crouton)
2 cloves garlic, minced
2 tbls parsley, finely chopped
salt and pepper to taste

Method: Preheat oven at 400° f
1. Lightly oil the sliced bread and toast in the oven.
2. Wash the spinach and boil in salted water. Sauté the spinach in the olive oil and garlic
until the moisture disappears. Salt and pepper the spinach.
3. Clean the mussels. In a large skillet, add the oil, garlic, and parsley, and cook
the mussels until they open. Discard any that do not open.
4. Remove the mussels from the shell and set aside.
5. Spread the spinach on the crouton and add the mussels on top. Add a tablespoon of tomato sauce on every mussel, and sprinkle some mozzarella on each crouton.
6. On a cookie sheet add the croutons and bake for about 10 to 12 minutes.
7. Serve as a warm appetizer.

Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.