Mussels Escabeche
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Mussels Escabeche
Recipe By Courtney Roulston
Ingredients
1 kg black mussels
125 ml (1/2 cup) Coles white wine vinegar
60 ml lemon juice
1 tbs Coles honey
1 small carrot, peeled, finely diced
1 golden / French shallot, peeled, sliced into rings
1 clove garlic, peeled, sliced
1 long red chilli, sliced
¼ tsp black pepper to serve
½ tsp coriander seeds, crushed
¼ cup Squeaky Gate extra virgin olive oil
2 dill fronds to garnish
*serve with toasted sourdough
Method
Heat a large fry pan over a medium - high heat. Check the mussels are clean and beards removed then place into the pan. Cover with a lid and let them steam for 3 - 4 minutes, or until they have all opened.
Once cool enough to touch remove the mussels out of the shell and place into a bowl.
Place the vinegar, lemon juice, honey, carrot, shallot, garlic, chilli, pepper and coriander into a small pot and bring up to a simmer, then add the extra virgin olive oil and continue to simmer and infuse for 3 minutes. Season with sea salt to taste.
Pour the mixture over the mussels and allow to cool. You can refrigerate over night to intensely infuse the mussels or serve after 20 minutes sitting room temperature.
Garnish with dill fronds and serve the mussels with grilled sourdough bread for dipping into the oily marinade.
