In early October, JT and a friend went to Buffalo to see a hockey game (hockey is absurdly expensive in Toronto and it was a nice male bonding trip). I had a friend over for dinner and I served mussels. I had about 12 left over and thought I’d like to try this Spanish recipe to preserve mussels. They turned out quite delicious so next time I’m at the Fish Monger, I will get a bag to make a batch of these tasty treats.
While the cooked mussels have a soft and spongy texture, the preserved mussels are much meatier to the bite, which makes them a bit more filling and not unpleasant at all.
Interestingly enough, I did not see these on any menu while we were in Spain, or maybe I didn’t notice them. When we are in Spain again, I will definitely search them out because they are tasty.
I may have tasted one to be sure they were worth blogging about.
Mussels Escabeche
For the original recipe, please click here.
Ingredients:
- 50 g mussels, cooked (shells reserved)
- 30 mL high-quality extra-virgin olive oil
- 5 g roasted garlic puree
- pinch of rosemary
- pinch of thyme
- 1 bay leaf
- 1/4 cinnamon stick
- 2 or 3 whole black peppercorns
- Peeled zest of 1/4 a lemon, cut into thin strips
- 1/4 teaspoon sweet paprika
- 30 mL white wine vinegar
- pinch of salt
Directions:
- Clean and dry the shells and set them aside.
- In a small saucepan, combine the olive oil, garlic, rosemary, thyme, bay leaves, cinnamon, black pepper, and lemon peel and heat gently to a very low boil for about 5 minutes. Remove from the heat and add the paprika, vinegar, and salt and stir well.
- Put the mussels into a clean glass jar and top with the warm liquid with all of the spices. Stir well. Put a lid on the jar and set it in the refrigerator for 2 to 3 days.
- To serve, remove the mussels from the marinade making sure there are no little bits sticking to them.
- Strain the marinade. Add one mussel to a half shell and drizzle with a little of the oil mixture. Serve cool.
Notes:
- My summer herb garden finally gave into winter so I’m using dried herbs for this recipe. The slow cooking will bring their flavour out into the marinade but fresh is preferred.
- I reduced this recipe to cover the few leftover mussels I had.
- I garnished my mussels with sliced scallions and diced pickled hot peppers.
Kitcheninspirations 