Preparation
Start by washing and preparing the mussels, discarding any that are open or damaged.
Slice the shallot thinly and sauté it in a drizzle of olive oil until soft and translucent. Add the mussels, cover, and cook until they open. Once cooked, remove them from their shells, reserving the meat.
In the pan, the shallots will be coated in the juices released by the mussels – this base will give depth to the sauce. Sprinkle with half a tablespoon of flour and stir well, letting it cook slightly to lose its raw taste and begin to thicken.
Add the chopped samphire, lemon juice and zest, chopped cilantro, and freshly ground black pepper. Cook until the sauce has a smooth, velvety texture.
Incorporate the butter, stirring until it melts and gives the mixture a glossy finish.
Return the mussel meat to the bowl and gently coat it in the sauce.
Separately, toast the bread slices with a drizzle of olive oil on both sides until golden and crispy. While still warm, rub a clove of garlic over the toasts to give them a subtle and characteristic aroma.
Serve the mussel mixture generously on the bread and finish, if desired, with an extra touch of fresh herbs.