- About half a loaf of good, crusty bread such as ciabatta, sliced as thinly as possible
- 4 Tbsp. extra-virgin olive oil, split in half
- Kosher salt
- Freshly ground pepper
- 4 Tbsp. freshly grated Parmesan (optional), split in half
- 2 to 3 whole heads garlic
- 1 cup mayonnaise
- ⅓ cup fresh lemon juice
- ½ Tbsp. Dijon mustard
- ⅛ tsp. cayenne pepper
- Dash of Worcestershire sauce
Step One: Prepare the Crostini
- Preheat the oven to 375° F.
- Brush the bread on both sides with the olive oil and season lightly with salt and pepper.
- Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes.
- Turn once about halfway through cooking, and dust with parmesan, if using.
- Serve hot, warm, or room temperature.
Step Two: Make the Garlic Aioli
- Increase the oven to 425° F.
- Take the whole heads of garlic and cut the tops off to expose the garlic cloves.
- Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper.
- Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes.
- Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need ⅓ cup of roasted garlic pulp).
- In a food processor, combine the roasted garlic, mayonnaise, lemon juice, parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined.
Refrigerate to allow the flavors to meld together.
Step Three: Assemble
- Place a small amount of the aioli on the crostini, then place one or two mussels on top (this will help the mussels stay in place).
- Top the mussels with the aioli and garnish with fresh chopped parsley.
- Arrange on a serving tray!
Recipe courtesy of the chefs at the University of New Hampshire as part of our Farm to Campus Recipe Series