INGREDIENTS:

• 1 tin Island Creek 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!

• 1/2 cup mayonnaise
• 1ea garlic clove (grated)
• 1T lemon juice
• 1t lemon zest

1. Whisk everything together in a bowl.

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