Mussels in escabeche

Mussels in escabeche

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

Sunday is vermut – vermouth – day in Catalonia, and people typically have a can or tin of seafood or fish with their drinks. These might be cockles, sardines or of course and mejillones en escabeche, which they serve in their own tins with a big plate of crisps.

Here is my recipe for mejillones en escabeche, which is easy, yummy and ideal for every day of the week.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 small onion, finely chopped
1 small carrot, finely sliced
1 celery stalks, finely sliced
1 teaspoon pimentón
1 garlic clove, finely sliced
2-3 sprigs fresh thyme
1 fresh bay leaf
75ml vermouth vinegar
200ml white wine
150ml fresh shellfish stock
sea salt
freshly ground black pepper
1kg fresh mussels, cleaned

Method

  1. Heat the oil in a pan and add the vegetables. Cook for 15 minutes until very tender then add the pimentón, garlic and herbs and cook for a minute or two more. Add the vinegar and bubble for a minute before adding the wine and stock. Season well, cover and cook gently for 40 minutes. At this point you can set it aside until you are ready to cook the mussels – the flavour will intensify if left to rest for a few hours.
  2. When ready to serve, reheat the escabeche. Put a large pan on a high heat. When really hot, add the mussels and a splash of water, cover and cook for 1–2 minutes until they are just opened and cooked (discard any mussels that stay shut).
  3. Tip into a large bowl, spoon over the escabeche and serve.
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