Mussel Bruschetta with Lemon Aioli

INGREDIENTS:

1 tin Mariscadora Mussels In Sauce (strained)

Reserved mussel tin sauce

2ea 1inch slices sourdough

½ cup fennel (shaved)

½ cup cherry tomatoes (cut in half)

2T parsley (chopped)

2T fresno chile (sliced in THIN rings

¼ cup lemon aioli

Olive oil

Salt

INSTRUCTIONS:

1. Olive oil the sourdough bread and toast in the oven or on the grill until toasted golden brown.

2. Cut eat piece into thirds

3. In a bowl mix the fennel, parsley, cherry tomatoes and reserved mussel sauce and season with salt and olive oil

4. Spead the lemon aioli evenly over the 6 pieces of bread

5. Next spread the mussels evenly over the aioli covered bread

6. Spread the tomato/fennel salad over the toasts.

7. Garnish with the sliced fresno chile rings

8. Serve right away!

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For the Lemon Aioli

1/2 cup Hellman's mayonnaise

1ea garlic clove (microplaned)

1T lemon juice

1t lemon zest

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1. Whisk everything together in a bowl.

2. This will stay good in the fridge for up to two weeks

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