Sparkling Wine Mussel Crostini with Avocado, Grilled Lemon, and Basil -- The perfect party appetizer #GloriousBites |
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Sparkling Wine Mussel Crostini with Avocado, Grilled Lemon, and Basil

These Sparkling Wine Mussel Crostini are not only made with sparkling wine, but they pair perfectly with a glass of it! The crostini are topped with mussels, avocado, grilled lemon, and basil, making them the perfect little appetizer.
Course: Appetizer
Servings: 24 crostini
Author: We are not Martha


  • 1 French baguette, sliced diagonally into about 24 1/2-inch slices
  • 4 tsp olive oil, divided
  • 4 Tbsp unsalted butter, softened
  • 7 cloves garlic, minced and divided
  • 1 1/2 tsp, plus 1 Tbsp chopped basil
  • 1 shallot, finely chopped (about 1/4 cup)
  • 3 lbs. mussels, cleaned and de-bearded
  • 1/2 cup Gloria Ferrer Sonoma Brut
  • 1/3 cup freshly squeezed lemon juice
  • 1 avocado, peeled, pitted, and diced
  • 1 Tbsp finely chopped lemon zest (from 2 lemons)
  • 2 lemons, halved and grilled


  • Pre-heat oven to 350 degrees.
  • Brush bread slices lightly with about 2 tsp olive oil and place on a foil or parchment paper-lined baking sheet.
  • Bake at 350 degrees for 16-18 minutes, until just crispy.
  • While crostini are in oven, mix together butter, 4 cloves minced garlic, and 1 1/2 tsp chopped basil in a small bowl.
  • When crostini are out of oven, lightly brush butter mixture onto each piece of bread. Set aside.
  • Pour remaining 2 Tbsp olive oil into large skillet or dutch oven over medium heat. Add shallot and cook for about 2 minutes. Add remaining 3 cloves minced garlic and cook for 2 more minutes.
  • Add the mussels to the pan, along with the Sonoma Brut and lemon juice.
  • Bring to a boil, cover pan, and let cook for 8-10 minutes, until mussels have opened. Discard any mussels that have not opened. Place cooked mussels in a large bowl.
  • When the mussels are cool enough to handle, remove meat from the shells.
  • Top each piece of bread with diced avocado and three mussels.
  • Evenly distribute lemon zest and remaining Tbsp chopped basil on top of crostini and squeeze grilled lemon over the top.