Name: Mussels Escabeche Recipe
Total time: 2880 min
Yield: 8
Ingredients: 2 pounds (900g) mussels, scrubbed and debearded (see note); 1 cup (200g) light and mild high-quality extra-virgin olive oil; 1 head garlic (about 1 1/4 ounces; 35g), separated into unpeeled cloves; 2 sprigs rosemary; 5 sprigs thyme; 2 bay leaves; 1 cinnamon stick; 1 teaspoon whole black peppercorns; Peeled zest of half a lemon, cut into thin strips; 3/4 teaspoon sweet paprika; 1/2 cup (100g) high-quality red or white wine vinegar, such as grenache or moscatel; 1/2 tablespoon Diamond crystal kosher salt; for table salt, use about half as much by volume or the same weight

Ingredients

(Servings: 8)

2 pounds (900g) mussels, scrubbed and debearded (see note)

1 cup (200g) light and mild high-quality extra-virgin olive oil

1 head garlic (about 1 1/4 ounces; 35g), separated into unpeeled cloves

2 sprigs rosemary

5 sprigs thyme

2 bay leaves

1 cinnamon stick

1 teaspoon whole black peppercorns

Peeled zest of half a lemon, cut into thin strips

3/4 teaspoon sweet paprika

1/2 cup (100g) high-quality red or white wine vinegar, such as grenache or moscatel

1/2 tablespoon Diamond crystal kosher salt; for table salt, use about half as much by volume or the same weight

Mussels Escabeche Recipe

Ingredients

Steps

Nutrition Facts

Comments

Mussels Escabeche Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts