Smoked Mussels Escabeche
Servings
8
Prep Time
15 minutes
Difficulty
Intermediate
Ingredients
- 2 cans King Oscar Smoked Mussels in Olive Oil, oil reserved
- 1 large shallot, sliced
- 2 cloves garlic, minced or sliced
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar or white wine vinegar
- 1/4 tsp celery seeds
- 1/4 tsp paprika
- 1/4 salt, or to personal taste
- 2 tbsp chopped fresh herbs (parsley, oregano, dill or thyme)
- For serving: slices bread, crackers
Escabeche, a reverse marinade that layers on flavor, gets a smoky spin with mussels, shallot, garlic, and vinegar. Serve with bread or crackers.
Instructions
- In small saucepan, drain oil from both cans of mussels. Heat on medium-high heat. Add shallot and garlic. Cook until soft and fragrant, about 1 minute.
- Remove pan from heat. In the same pan, add lemon juice, vinegar, celery seeds, paprika, and salt to taste. Stir until combined.
- Gently pour mussels into shallow serving bowl. Pour the sauce over the mussels.
- Top with fresh herbs. Serve mussels at room temperature with toasted bread or crackers.
Cold Waters
Hand-Packed
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