Mussel Escabeche Recipe

Inspired by Giusto

Time30m

Serves4

shishito pepper, corn aioli, bread crumb

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Ingredients

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Mussels

2 pounds Mussels

1 cup White wine

4 cloves Garlic

2 pieces Bay leaves

2 tablespoons olive oil

Shishito Pepper Relish

1 cup Shishito peppers

1 tablespoon olive oil

1 teaspoon Celtic sea salt

2 tablespoons ReaLime juice

Corn Aioli

1 cup Corn kernels

1 cup Mayonnaise

1 clove Garlic

1 tablespoon ReaLemon lemon juice

1/2 teaspoon Celtic sea salt

Breadcrumb Topping

1 cup Breadcrumbs

2 tablespoons Parsley, chopped

2 tablespoons olive oil

Method

Prepare Mussels

Cook Mussels

In a large pot, combine mussels, white wine, garlic, bay leaves, and olive oil. Cover and steam over medium heat until mussels open, about 5-7 minutes. Discard any mussels that do not open.

Make Shishito Pepper Relish

Sauté Peppers

In a skillet, heat olive oil over medium heat. Add shishito peppers and salt, and sauté until blistered and tender, about 5 minutes. Remove from heat and stir in lime juice.

Prepare Corn Aioli

Blend Aioli

In a blender, combine corn kernels, mayonnaise, garlic, lemon juice, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

Make Breadcrumb Topping

Toast Breadcrumbs

In a pan, heat olive oil over medium heat. Add breadcrumbs and parsley, and toast until golden brown, about 3-4 minutes. Stir frequently to prevent burning.

Assemble and Serve

Serve Mussels

Place cooked mussels in a serving dish. Top with sautéed shishito peppers, drizzle with corn aioli, and sprinkle toasted breadcrumbs on top. Serve immediately.