image above: flicker.com
This is one impressive and easy hors d’oeuvres recipe featuring Maine seafood. Maine lobster and mussel bruschetta: does it get any better?
Lobster and Mussel Bruschetta
recipe adapted from The Kilted Chef, Alain Bossé
½ pound Maine mussels
½ pound Maine hard shell lobster meat, chopped
¼ medium red onion, finely chopped
½ ounce fresh basil, finely chopped
4 ounces olive oil
1 teaspoon coarse sea salt
10 turns of the pepper mill
2 cloves of fresh garlic, rasped for best result
Juice of ½ fresh lemon
Mix all ingredients in a bowl, then refrigerate for 30 minutes to 1 hour.
Serve on your favorite toasted and buttered crusty bread. Crumble feta cheese on top then broil and garnish with chives and lemon.
MF&L Staff at Maine Food & Lifestyle magazine.
