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Marinara Mussel Toast

With Ekone mussels in marinara with capers, toast becomes a vessel for bold flavors and rich pacific northwest seafood.
Top your favorite crusty bread with these saucy mussels for a brunch-worthy upgrade, or serve mini versions as a bruschetta-like appetizer if you want to share the marinara mussel magic with your friends.
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Course Appetizer
Servings 1 -2 servings

Ingredients
  

  • 1-2 slices sourdough bread, toasted 1/4 cup ricotta, extra liquid drained
  • 2 tablespoons marinara sauce
  • 1 tablespoon olives, black preferred
  • 3 sun-dried tomatoes, roughly chopped
  • 1 can Ekone mussels in marinara with capers
  • Fresh dill and basil, for garnish

Instructions
 

  • Spread a thick layer of ricotta cheese over the entire face of the toast. Working outward from the center of the toast, dollop on the marinara and spread over the ricotta, leaving 1/4 inch of the ricotta uncovered around the toast's crust.
  • Arrange the olives, sun-dried tomatoes, and Ekone mussels in marinara with capers over the sauce. Garnish with fresh dill and torn basil, and serve!

Notes

RECIPE BROUGHT TO YOU BY EKONE