MUSSELS ESCABECHE

Steam mussels in wine and then marinate them in a fragrant sherry vinegar mixture
  • 2/3 cup white wine
  • 2/3 cups water
  • 2 pounds mussels, scrubbed and debearded
  • 1/3 cup extra- virgin olive oil
  • 1/2 small red onion, sliced 1/4 inch thick
  • 4 garlic cloves, sliced thin
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 tbsp minced fresh parsley
  • 3/4 tsp smoked paprika
  • 1/4 cup sherry vinegar
  • Salt and pepper
  • Bring wine and water to boil in Dutch oven over high heat. Add mussels, cover, and cook, stirring occasionally, until mussels open, 3 to 6 minutes. Strain mussels and discard cooking liquid and any mussels that have not opened. Let mussels cool slightly, then remove mussels from shells and place in large bowl; discard shells.
  • Heat oil in now empty Dutch oven over medium heat until shimmering. Add onion, garlic, bay leaves, thyme, 1 tbsp parsley, and paprika. Cook, stirring often, until garlic is fragrant and onion is slightly wilted, about 1 minute.
  • Off heat, stir in vinegar, 1/4 tsp salt, and 1/8 tsp pepper. Pour mixture over mussels and let sit for 15 minutes. ( Mussels can be refrigerated for up to 2 days; bring to room temperature before serving.) Season with salt and pepper to taste, and sprinkle with remaining 1 tbsp parsley before serving.

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