Mussels Escabeche Recipe
creole aioli, corn relish, dill, pickled jalapenos
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mussels
Creole Aioli
Corn Relish
Pickled Jalapenos
Garnish
Method
Prepare Mussels
- 1
Clean Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any debris.
- 2
Cook Mussels
In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Pour in the white wine and bring to a simmer. Add the cleaned mussels, cover, and steam for about 5-7 minutes until mussels open. Discard any that do not open.
Make Creole Aioli
- 3
Mix Ingredients
In a bowl, combine mayonnaise, creole mustard, lemon juice, garlic powder, cayenne pepper, and salt. Mix until smooth and set aside.
Make Corn Relish
- 4
Combine Ingredients
In a bowl, mix fresh corn kernels, diced red bell pepper, diced red onion, chopped cilantro, lime juice, and salt. Stir to combine and set aside.
Pickle Jalapenos
- 5
- 6
Pickle Jalapenos
Slice jalapenos and add them to the boiling pickling liquid. Remove from heat and let sit for at least 30 minutes.
Assemble Dish
- 7
Serve
On a serving platter, arrange the steamed mussels. Drizzle with creole aioli, top with corn relish, and garnish with pickled jalapenos and fresh dill.