Mussel Escabeche

This is a rustic Spanish tapas dish that can be prepared in advance. It is served chilled and perfect with a glass of beer or wine and crusty bread. I used the pacific black mussels for its meatiness. In a medium pot, add 60 ml of white wine, bay leaves and mussels. Cover and cook over medium heat.  As soon as mussels open, remove them. When cool, remove mussels from shells.  Strain and reserve the cooking liquid.

To make escabeche, heat olive oil, shallot, garlic, pinch of salt and saute until shallot is soft. Add vinegar, peppercorns, paprika, and remaining wine and simmer for about 5 minutes. When the escabeche is cool, stir in the mussels. Pour into a shallow dish, cover and refrigerate overnight.

NB: For a more spicy escabeche, add 1 dried chilli when making the escabeche.

Serves 4 Tapas Rations
750 g mussels
100 ml white wine
40 ml white wine vinegar
2 bay leaves
20 ml extra virgin olive oil
1 medium shallot, finely chopped
1 garlic clove, finely chopped
1/4 tsp smoked paprika
5 black peppercorns
Pinch of salt
Optional: 1 dried red chilli

I created a  mussel escabeche bruschetta with baked bell peppers (marinated in herbs infused olive oil) and black garlic over a slice of home made foccacia.