Mussels Escabeche, soooo delicious and so different. These Spanish have a way of making delicacies, or at least they seem like delicacies to me. Also simple, olive oil, garlic, vinegar…and what a beautiful small bite!
- 1 1/2 lb small to medium sized mussels
- 1/2 cup extra virgin olive oil
- 1/4 cup champagne or white vinegar
- 1/2 tspn kosher salt
- 8 cloves garlic thinly sliced
- 1 whole shallot peeled and thinly sliced
- 2 tspn smoked sweet paprika
- 1 bay leaf
- 1/2 tspn hot chili sauce
- Gather all ingredients before stating recipe.
- Heat a large sauté pan over high heat, add mussels and 1/4 cup of water. Cover and cook until mussels open, 2-4 minutes
- Drain, discard any un-opened shells. Let cool, then scrape mussels from shells into a medium sized bowl.
- Heat oil in a medium sauce pan over medium heat. Add sliced garlic, shallots, paprika, chili sauce and bay leaf. Reduce heat to medium low and cook, stirring often until garlic and shallot are soft but not golden, about 6 - 8 minutes.
- Remove mixture from heat and stir in salt and vinegar.
- Pour pickling mixture over mussels. Bring to room temperature and then spoon into preserving jars. Refrigerate for at least 3 days before serving to allow the flavors to develop.
- Remove from refrigerator at least on hour before serving.
Be sure to get the freshest mussels possible. Against my better judgment, I bought mussels recently from my local grocer to make this dish. This was instead of going the opposite direction, to my fish monger. Best to get the best, even if you have to go out of your way.