Mussels Escabeche, soooo delicious and so different. The 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!
Tip : You may want to start this recipe a few days ahead, as it needs 2–3 days of curing time for the flavors to fully develop.
Ingredients
- 1 1/2 lb small to medium sized mussels
- 1/4 cup water
- 1/2 cup extra virgin olive oil
- 1 whole thinly sliced shallot
- 8 cloves thinly sliced garlic
- 2 tsp smoked sweet paprika
- 1/2 tsp kosher salt
- 1 bay leaf
- 1/4 cup champagne or white vinegar
- 1/2 tsp hot chili sauce
Instructions
Gather all the ingredients before starting the recipe.
- Heat a large deep-sided pan over high heat. Add 1 1/2 lb small to medium sized mussels and 1/4 cup water. Cover and cook until mussels open, 2-4 minutes
- Drain the mussels, spread them out on a cookie sheet, and discard any that haven’t opened. Let them cool, then scrape the mussels from their shells into a medium bowl.
- Heat 1/2 cup extra virgin olive oil in a medium saucepan over medium heat. Add 1 whole thinly sliced shallot, 8 cloves thinly sliced garlic, 2 tsp smoked sweet paprika, 1 bay leaf and 1/2 tsp hot chili sauce. 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 1/2 tsp kosher salt and 1/4 cup champagne or white vinegar.
- Pour the pickling mixture over the mussels, let them come to room temperature, then spoon them into preserving jars. Refrigerate for at least three days to allow the flavors to fully develop.
- Remove from refrigerator at least one hour before serving.
