Mussels Escabeche Recipe

Inspired by Gemma

Time1h

Serves4

fennel, smoked paprika, grilled bread

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Ingredients

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Mussels Escabeche Ingredients

2.2 lb (1 kg) Fresh mussels

1 cup Fennel bulb, thinly sliced

2 tsp Smoked paprika

4 tbs olive oil

3 cloves Garlic cloves, minced

1 cup White wine vinegar

2 leaves Bay leaves

1 tsp Black peppercorns

1 tsp Celtic sea salt

4 slices Grilled bread, for serving

Method

Mussels Escabeche Directions

Prepare the Mussels

Clean the mussels under cold water, scrubbing the shells to remove any debris. Remove the beards and discard any mussels that are open and do not close when tapped.

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the minced garlic and sliced fennel, and sauté for about 5 minutes until softened.

Add the Mussels

Add the cleaned mussels to the pot, followed by the smoked paprika, white wine vinegar, bay leaves, black peppercorns, and salt. Stir to combine.

Cook the Mussels

Cover the pot and allow the mussels to steam for about 5-7 minutes, or until they have opened up. Discard any mussels that remain closed.

Marinate

Remove the pot from heat and let the mussels cool in the broth for at least 30 minutes to allow the flavors to meld.

Serve

Serve the mussels escabeche warm or chilled with grilled bread on the side for dipping.