chilled mussel salad with aromatic vegetable and herb bouillabaisse, with house made mayonnaise bread crisps

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.

Cook Mussels

Remove mussels from the pot and let them cool. Once cooled, remove the mussel meat from the shells and set aside.

Chill Mussels

In the same pot, add carrots, celery, red bell pepper, fennel, and cook for 5 minutes until slightly softened.

Cook Vegetables

Add diced tomatoes and fish stock. Stir in saffron, salt, and pepper. Simmer for 15 minutes and then let cool.

Add Tomatoes and Stock

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.

Blend Ingredients

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.

Bake Crisps

In a serving bowl, combine mussel meat with cooled bouillabaisse. Serve chilled with a dollop of mayonnaise and bread crisps on the side.

Combine Ingredients

Fresh mussels

White wine

Garlic, minced

Shallots, finely chopped

Bay leaves

Thyme, fresh

Olive oil

Carrots, julienned

Celery, diced

Red bell pepper, diced

Fennel bulb, sliced

Diced tomatoes (canned)

Fish stock

Saffron threads

Salt and pepper

Egg yolks

Dijon mustard

Vegetable oil

Lemon juice

Salt

Baguette, sliced

Mussels Escabeche

Make Mussels Escabeche Recipe in just 1h . chilled mussel salad with aromatic vegetable and herb bouillabaisse, with house made mayonnaise bread crisps

Mussels Escabeche Recipe

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