Prep Time
7 min
Cook Time
10 min
This starter dish is a take on a traditional escabeche using mussels instead of fish or other meat and marinated in a flavourful herbed sauce. Note: Also allow 24 hours for marinating time after escabeche is completed. Courtesy of Chef Rob Bragagnolo of Marben Restaurant.
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ingredients
Escabeche
1
cup (250 mL) olive oil
½
cup (125 mL) sherry vinegar
⅖ cup (100 mL) dry white wine
5
black peppercorns, crushed
1
small onion, sliced finely into rings
4
clove garlic, crushed
1
tsp (5 mL) paprika
1
tsp (5 mL) oregano
1
clove
1
leaves bay
1
tsp salt
Mussels
2
lb(s) (1 kg) mussels
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directions
Step 1
Place all the ingredients for the escabeche in a clean heavy-bottomed saucepan and set over a gentle flame. Cook slowly for 10-15 minutes.
Step 2
Meanwhile, bring a saucepan of salted water to the boil and blanch the mussels in batches until they open. Remove the mussels from their shells and add them to the escabeche. Remove from the heat and leave to cool completely.
Step 3
Place in the refrigerator and marinate for at least 24 hours. Serve with olives and salad leaves.