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Mussels escabeche
Escabeche is a Spanish technique that both preserves and flavours an ingredient – try it with any seafood.
YIELDS
6
Ingredients
- 4 pounds (1.8 kg) mussels, scrubbed and de-bearded
- 1 1/2 cups (350 ml) red wine vinegar
- 3/4 cup (180 ml) olive oil
- 1/2 cup (120 ml) water
- 1 large shallot, finely minced
- 1 garlic clove, minced on a rasp
- 1/2 tablespoon (7.5 ml) sugar
- 1/2 tablespoon (7.5 g) sweet paprika
- Salt and pepper
- Grilled slices of baguette, to serve
Directions
- Fill a large pot with around two inches of water and bring to a boil over medium-high heat. Place a large steamer basket over boiling water.
- Add mussels, cover the pot, and steam for two to three minutes or until all the shells have opened.
- Once the shells are cool enough to handle, carefully remove the meat from the shells, discarding the shells.
- In a large non-reactive container combine the red wine vinegar, olive oil, water, shallot, garlic, sugar, and sweet paprika. Season the mixture generously with salt. Season with pepper.
- Add the mussels to the mixture, ensuring they are submerged, and transfer to the refrigerator to marinate for at least two hours before serving.
- Spoon a small number of mussels onto a serving plate and spoon over a small amount of marinade.
- Serve immediately with grilled bread. Enjoy!
