Mussels Escabeche Recipe
chilled mussel salad with aromatic vegetable and herb bouillabaisse, with house made mayonnaise bread crisps
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Ingredients
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Mussels
Bouillabaisse
Mayonnaise
Bread Crisps
Method
Prepare Mussels
- 1
- 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.
