Mussels Escabeche Recipes
MUSSELS ESCABECHE
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Put a large saute pan over medium-high heat and add 2 tablespoons oil. Once heated, add the mussels and cover with a lid to quickly saute until they open, about 5 minutes. Remove the mussels from the pan to a large platter or sheet tray to cool slightly, then remove the mussels from the shells to a bowl and set aside. Reserve the cooking liquid in a bowl.
- Hollow out the sourdough boule to create a bowl, then cut the innards into large dice. Put the bread bowl into a 12-inch cast-iron pan and arrange the diced bread around it, then drizzle with olive oil. Put into the oven to toast, stirring the diced bread as needed to evenly toast, 5 to 7 minutes.
- Add 2 tablespoons oil to the same pan the mussels steamed in and put back over medium-high heat. Add the onions, carrots, garlic, paprika, rosemary and thyme and sweat until soft, about 3 minutes. Add the vinegar and reserved mussel broth and bring to a simmer. Remove from the heat and allow to completely cool before pouring over the mussels. Taste and adjust the seasoning. Fill the toasted bread bowl with the mussels. Garnish with the chives and serve with the toasted cubed bread.
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2016-03-29 Place the mussels in a bowl. 2. In a medium saucepan, heat the olive oil over medium heat. Add leeks and sweat until translucent, 8 to 10 minutes. Add the …
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- In a large saucepan, add the mussels and enough water to cover a quarter of the mussels. Season with salt to taste, then bring to a simmer over medium-high heat. Steam until all the shells have opened, 8 to 10 minutes. Drain and, once cool enough to handle, separate the meat from the shells, discarding the shells. Place the mussels in a bowl.
- In a medium saucepan, heat the olive oil over medium heat. Add leeks and sweat until translucent, 8 to 10 minutes. Add the onion and carrot, and continue to cook until tender, another 8 to 10 minutes. Season with salt.
- While the vegetables are sweating, create a sachet by combining the coriander seeds, black peppercorns, lemon thyme and jalapeño in cheesecloth secured with butcher's twine.
- Add the sachet, sugar, water and all three vinegars to the vegetables. Bring the mixture to a simmer and cook until slightly reduced, 5 minutes. The vegetables should be tender but not mushy.
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- If your mussels are not already cleaned, remove the beards from the mussels and scrape off any of the barnacles, I like to use a butter knife, but you can also use a steel wool, rinse them under cold water as you clean them, once they are all cleaned finely mince 4 cloves of garlic and finely dice a 1/4 of an onion
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- After 6 minutes remove the lid, mix the opened mussels again with the sauce, lower the fire to a low-medium heat and let the mussels simmer in the sauce for 2 more minutes, remove from the heat, transfer to a serving dish and serve either warm or at room temperature topped off with some freshly chopped parsley, enjoy!
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- Place mussels, 250 millilitres of the wine and bay leaves in a wide, heavy-based saucepan. Cover and cook over medium heat, shaking the pan occasionally, for 5 minutes, or just until mussels begin to open.
- As soon as they open, remove from the pan and place in a colander set over a bowl. Allow to cool, removing mussels from their shells and reserving cooking liquid for another dish such as soup or risotto.
- To make escabeche, heat oil in a heavy-based saucepan over medium heat. Add onion, garlic and a pinch of salt and cook for 5 minutes, or until the onion is lightly coloured. Add vinegar, paprika, peppercorns and remaining wine, then bring to the boil over high heat. Reduce heat and simmer for 8 minutes, then remove from heat and leave to cool for 10 minutes.
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- Heat a 4-qt. pot over high heat. Add mussels and 1/4 cup water; immediately cover to trap steam. Cook just until mussels open, 2 to 4 minutes. Drain, discarding any unopened ones. Let cool, then scrape mussels from shells into a bowl.
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