Mussels Escabeche | Eva’s B
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:
- In a large pot over high heat, combine the mussels and wine. Cover and steam until the mussels open, 5-10 minutes.
- 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.
- 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.
- Remove the pan from the heat and allow to cool for 5 minutes.
- Add the paprika, vinegar, salt, and 1 ½ cups (350 ml) of the reserved cooking liquid to the pan and stir to combine.
- 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.