Marinated mussels are a Spanish delicacy - you might know them beter as mejillones en escabeche. Marinated seafood is found across Spain and these are an easy addition to a toast or on a salad. Simple and easy to store
Mejillones en Escabeche
Ingredients2 tablespoons plus 1/4 cup olive oil4 cloves garlic, lightly crushed1/2 cup dry white wine1 pound mussels, scrubbed and debearded1 tablespoon sweet pimenton2 fresh bay leaves (or 1 dried)1/2 cup mild white wine vinegar like Moscatel
In a large heavy-bottomed pot with a tight-fitting lid, heat 2 tablespoons of the olive oil over medium heat. Add 2 of the garlic cloves and toast for 1 minute. Add the wine and mussels, cover tightly and steam for 3 minutes or until they are all open.
When they are open remove them from the heat and dump the contents of the pot into a colander placed over a bowl to catch the broth. Discard unopened mussels and set the rest aside to cool. Pour the broth through a fine mesh strainer and set aside.
Make the escabeche: In a small saucepan combine the 1/4 cup remaining olive oil and remaining 2 cloves garlic. Turn the burner to medium and toast the garlic until lightly browned, about 3 minutes. Remove from the heat and add the pimenton and bay leaf. After a minute add the vinegar and whisk to combine.
When the mussels have cooled shuck them and combine with the escabeche in a bowl.Add the mussel broth. If the mussels are not completely covered in liquid add more oil and vinegar as needed. The mussels are ready within a few hours or can be refrigerated and covered for up to 1 week (although they are best in the first 2 days).
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11 ноя 2018
