Mussels Escabeche Recipe
Recipe information
Make Mussels Escabeche in just 1h . chilled mussel salad with aromatic vegetable and herb bouillabaisse, with house made mayonnaise bread crisps
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Ingredients
Mussels
Bouillabaisse
Mayonnaise
Bread Crisps
Prepare Mussels
1. Cook Mussels
In a large pot, combine wine, garlic, shallots, bay leaves, thyme, and olive oil. Bring to a simmer, then add mussels and cover. Cook for about 5-7 minutes until mussels open. Discard any that remain closed.
2. Chill Mussels
Remove mussels from the pot and let them cool. Once cooled, remove the mussel meat from the shells and set aside.
Prepare Bouillabaisse
3. Cook Vegetables
In the same pot, add carrots, celery, red bell pepper, fennel, and cook for 5 minutes until slightly softened.
4. Add Tomatoes and Stock
Add diced tomatoes and fish stock. Stir in saffron, salt, and pepper. Simmer for 15 minutes and then let cool.
Make Mayonnaise
5. Blend Ingredients
In a bowl, whisk together egg yolks, Dijon mustard, and lemon juice. Slowly drizzle in vegetable oil while whisking until mixture emulsifies. Season with salt.
Prepare Bread Crisps
6. Bake Crisps
Preheat the oven to 180°C (350°F). Brush baguette slices with olive oil and arrange on a baking sheet. Bake for 10-12 minutes until golden and crispy.
Assemble
7. Combine Ingredients
In a serving bowl, combine mussel meat with cooled bouillabaisse. Serve chilled with a dollop of mayonnaise and bread crisps on the side.
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