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Prep Time: 15 mins
Cook Time: 30 mins
Servings: 4

Mussel Croutons and Mango Salsa

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  • 2 Villaggio Artesano® Roasted Garlic Baguettes
  • 1 bag of Mussels, cleaned
  • 1 cup (250ml) White Wine
  • 2 tbsp (30ml) Ginger, chopped
  • 1 Mango, fine brunoise cut
  • 4 tbsp (60ml) Coriander Leaves, chopped
  • 4 tbsp (60ml) Red Onion, minced
  • 4 tbsp (60ml) Olive Oil
  • 1 Lemon, juiced
  • 4 tbsp (60ml) Butter
  • Salt and Pepper to taste


  1. In a covered pot, cook the mussels in the white wine and ginger for 8 minutes. Stir and allow to cool.
  2. Remove and shuck the mussels, keeping only the flesh.
  3. Meanwhile, in a bowl, mix the mango, coriander, red onion, olive oil, lemon juice and a little salt and pepper. Taste for seasoning.
  4. Cut the baguettes into large 1-inch thick pieces.
  5. Butter both sides of each piece of bread.
  6. In a hot pan, brown the pieces of bread, for 1 to 2 minutes on each side.
  7. On a serving dish, place the pieces of bread, spreading each with mussels and then the mango mixture.