Feeds:
Posts
Comments

Archive for December 5th, 2022

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:

  1. Clean and dry the shells and set them aside.
  2. 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.
  3. 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.
  4. To serve, remove the mussels from the marinade making sure there are no little bits sticking to them.
  5. 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.

 

Read Full Post »

%d bloggers like this: