CHILLED MUSSELS A L'ESCABECHE Recipe

Name: Absinthe Brasserie & Bars CHILLED MUSSELS A L'ESCABECHE Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg Fresh mussels; 250 ml White wine; 2 tbs Garlic, minced; 1 cup Shallots, diced; 1 tsp Espelette pepper; 4 tbs Olive oil; 2 tbs Fresh parsley, chopped; 1 cup Carrots, diced; 1 cup Celery, diced; 1 cup Onions, diced; 500 g Small potatoes, halved; 2 tbs Olive oil; to taste Salt; to taste Fresh herbs, chopped (optional)

Inspired by Absinthe Brasserie & Bar

Time1h

Serves4

Espelette, Mirepoix, Crispy Potatoes

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Ingredients

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Mussels

2.2 lb (1 kg) Fresh mussels

1.06 cup (250 ml) White wine

2 tbs Garlic, minced

1 cup Shallots, diced

1 tsp espelette pepper

4 tbs olive oil

2 tbs Fresh parsley, chopped

Mirepoix

1 cup Carrots, diced

1 cup Celery, diced

1 cup Onions, diced

Crispy Potatoes

1 1/8 lb (500 g) Small potatoes, halved

2 tbs olive oil

to taste Celtic sea salt

to taste Fresh herbs, chopped (optional)

Method

Preparing the Mussels

Cook the Mussels

In a large pot, heat olive oil over medium heat. Add minced garlic and diced shallots, sauté until translucent. Add white wine and bring to a simmer. Add fresh mussels, cover, and steam for about 5-7 minutes until they open. Remove from heat and let cool.

Make the Escabeche

In a bowl, combine the cooled mussels, mirepoix (carrots, celery, onions), Espelette pepper, and chopped parsley. Allow the mixture to marinate in the refrigerator for at least 1 hour.

Preparing the Crispy Potatoes

Roast the Potatoes

Preheat the oven to 200°C (400°F). Toss halved potatoes with olive oil, salt, and any fresh herbs if desired. Spread them on a baking sheet and roast for 25-30 minutes or until golden and crispy.

Serving

Plate the Dish

Serve the chilled mussels a l'escabeche on a platter with crispy potatoes on the side. Garnish with additional parsley if desired.