Name: Mussels Escabeche
Total time: PT35 M
Yield: 4 people
Ingredients: 4 lbs mussels (, scrubbed); Kosher salt (, to taste); 1 cup olive oil (, plus more for drizzling); 2 leeks ( (white and light green parts only), thinly sliced); 1 yellow onion (, finely diced); 1 carrot (, finely diced); 1/2 tsp coriander seeds; 1/2 tsp black peppercorns; 2 lemon thyme or rosemary sprigs; 1 jalapeño (, halved); 1/2 cup sugar; 1/2 cup water; 1/2 cup rice vinegar; 1/2 cup white wine vinegar; 2 tsps sherry vinegar; Sweet paprika (, for garnish); Dill fronds (, for garnish); Toasted bread and mayonnaise (, for serving); Albariño

Mussels Escabeche

Servings	Prep Time
4people	20 minutes, plus overnight

Cook Time

35 minutes

Servings	Prep Time
4people	20 minutes, plus overnight

Cook Time

35 minutes

Ingredients

4lbs mussels, scrubbed
Kosher salt, to taste
1cup olive oil, plus more for drizzling
2 leeks (white and light green parts only), thinly sliced
1 yellow onion, finely diced
1 carrot, finely diced
1/2tsp coriander seeds
1/2tsp black peppercorns
2 lemon thyme or rosemary sprigs
1 jalapeño, halved
1/2cup sugar
1/2cup water
1/2cup rice vinegar
1/2cup white wine vinegar
2tsps sherry vinegar
Sweet paprika, for garnish
Dill fronds, for garnish
Toasted bread and mayonnaise, for serving

Wine Pairing

Albariño

Instructions

ADD the mussels to a large saucepan and enough water to cover a quarter of the mussels. Season with salt to taste, then bring to a simmer over medium-high heat. Steam until all the shells have opened, 8 to 10 minutes. Drain and, once cool enough to handle, separate the meat from the shells, discarding the shells. Place the mussels in a bowl.
HEAT the olive oil over medium heat, in a medium saucepan. Add leeks and sweat until translucent, 8 to 10 minutes. Add the onion and carrot, and continue to cook until tender, another 8 to 10 minutes. Season with salt.
CREATE a sachet, while the vegetables are sweating, by combining the coriander seeds, black peppercorns, lemon thyme and jalapeño in cheesecloth secured with butcher's twine.
ADD the sachet, sugar, water and all three vinegars to the vegetables. Bring the mixture to a simmer and cook until slightly reduced, 5 minutes. The vegetables should be tender but not mushy.
REMOVE the sachet from the mixture and discard. Pour the mixture over the mussels and allow to cool at room temperature. Refrigerate overnight, covered, to marinate the meat. The next day, bring to room temperature before serving.
TRANSFER the mussels and vegetables to a serving dish using a slotted spoon. Garnish with olive oil, paprika and dill fronds, then serve with toasted bread and mayonnaise.