In the restaurant of Max Rocha in London, Café Cecilia, combines the concept of fish stew with the ubiquity of the suffocated toast, resulting in one of its most popular dishes: the crispy fermented mass that is slippery with garlic Alioli, Sydrated museums and sweet roasted tomatoes. In his debut cookbook, “Café Cecilia”, Rocha shares his recipe for mussels and datterini tomatoes in Toast, which can be found on most restaurant tables. It serves two, but Rocha also recommends making larger lots to serve in parties or for groups of friends, since the preparation of making Alioli, roasting tomatoes and stewing the mussels can be joined in preparation before everyone arrives, then assembled just before serving.
Recipe for Cecilia Coffee Mussels
