Mussels Escabeche | Eva’s B

Difficulty:
1/5

Ingredients:

  • 2 pounds (907 g) mussels, scrubbed
  • 1 cup (240 ml) white wine
  • ½ cup (120 ml) olive oil
  • 1 onion, finely diced
  • 4 bay leaves
  • 2 cloves
  • 8 black peppercorns
  • 8 garlic cloves, smashed
  • 2 teaspoon (10 ml) smoked paprika
  • ½ cup (120 ml) white wine vinegar
  • 2 tablespoons (30 ml) kosher salt
  • Crusty bread, to serve

 

Method:

  1. In a large pot over high heat, combine the mussels and wine. Cover and steam until the mussels open, 5-10 minutes.
  2. Using tongs, transfer the mussels to a bowl. Strain the cooking liquid into a separate container and reserve. When the mussels are cool enough to handle, remove the meat from the shells and place in a non-reactive container. Discard the shells. and any mussels that haven’t opened.
  3. In a skillet over medium heat, combine the olive oil, onion, bay leaves, cloves, peppercorns, and garlic. Fry until the onion is soft and the garlic is golden, roughly 10 minutes.
  4. Remove the pan from the heat and allow to cool for 5 minutes.
  5. Add the paprika, vinegar, salt, and 1 ½ cups (350 ml) of the reserved cooking liquid to the pan and stir to combine.
  6. Pour the mixture over the mussels, seal the container, and allow to marinate in the refrigerator for 24-48 hours before serving, spooned over crusty bread. 

 

All recipes for Eva’s B were developed and written by Chef Eva Bee.