Mussels Escabeche

Difficulty:
1/5

Ease of Preparation: Easy

Yield: 6 servings

Ingredients:

4 pounds (1.8 kg) mussels, scrubbed and de-bearded

1 ½ cups (350 ml) red wine vinegar

¾ cup (180 ml) olive oil

½ cup (120 ml) water

1 large shallot, finely minced

1 garlic clove, minced on a rasp

½ tablespoon (7.5 ml) sugar

½ tablespoon (7.5 g) sweet paprika

Salt and pepper

Grilled slices of baguette

 

Method:

Fill a large pot with around 2 inches (5 cm) 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 2-3 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 2 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.