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.
More about "mussels escabeche recipes"
RECIPE: MUSSELS ESCABECHE - TASTING TABLE
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 …
From tastingtable.com
5/5 (51)
Category Appetizer, Main Course, Side Dish
Cuisine Spanish
Total Time 55 mins
From tastingtable.com
5/5 (51)
Category Appetizer, Main Course, Side Dish
Cuisine Spanish
Total Time 55 mins
- 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.
MUSSELS ESCABECHE RECIPE | CDKITCHEN.COM
Discard the mussels that did not open during steaming. To make marinade, mix the first nine ingredients into a cold saucepan. Cover and bring to a simmer for 2 minutes. Cool. Stir in the last seven ingredients and the steamed mussels. (spoon the mussels …
From cdkitchen.com
Servings 6
Total Time 3 hrs
From cdkitchen.com
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Total Time 3 hrs
THE BASQUE BOOK: MUSSELS ESCABECHE - SIPPITYSUP
2016-05-19 I chose Mussels Escabeche served Basque-style on toast with mayonnaise. Escabeche is a traditional sweet and sour taste that I love, and already know something about. So it seems a great gateway to the unique style and flavors of the sometimes confusing Basque region. GREG. PS The recipe is beautifully written by the authors and was a smashing success. The recipe …
From sippitysup.com
Reviews 10
Estimated Reading Time 5 mins
From sippitysup.com
Reviews 10
Estimated Reading Time 5 mins
MEJILLONES EN ESCABECHE RECIPE - THE SPRUCE EATS
2019-08-08 Spanish mussels recipes are very simple: usually, only a couple of ingredients combine to season the extremely fresh Spanish mussels. These deliciously marinated mussels (called mejillones en escabeche …
From thespruceeats.com
Calories 642
Saturated Fat 3g 16%
Cholesterol 127mg 42%
Total Fat 19g 25%
From thespruceeats.com
Calories 642
Saturated Fat 3g 16%
Cholesterol 127mg 42%
Total Fat 19g 25%
SPANISH MARINATED MUSSELS IN ESCABECHE SAUCE RECIPE ...
2019-11-21 Instructions. 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, …
From spainonafork.com
Reviews 1
Servings 4
Cuisine Spanish
Category Appetizer
From spainonafork.com
Reviews 1
Servings 4
Cuisine Spanish
Category Appetizer
- 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
- Heat a large saute pan with a medium heat and pour in 2 tbsp of extra virgin olive oil, after 2 minutes add the diced onions and minced garlic and mix with the olive oil, 3 minutes later add in 1/2 tbsp of sweet smoked paprika and quickly mix it all together, then add in 1/2 cup white wine and a generous 2 tbsp of white wine vinegar, lightly season with sea salt & black pepper and mix it all together, turn up the heat to a medium-high and let it simmer for 4 minutes, then add the cleaned mussels in there, mix them around with the sauce and place a lid on the pan
- 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!
MUSSELS ESCABECHE RECIPE | GOOD FOOD
2017-09-01 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 …
From goodfood.com.au
Servings 6
Total Time 45 mins
Category Starter/Entree
From goodfood.com.au
Servings 6
Total Time 45 mins
Category Starter/Entree
- 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.
MUSSELS ESCABECHE RECIPE | MYRECIPES
2015-10-08 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 myrecipes.com
Servings 6-8
Calories 111 per serving
Total Time 24 hrs 40 mins
From myrecipes.com
Servings 6-8
Calories 111 per serving
Total Time 24 hrs 40 mins
- 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.
- Heat oil in a medium pot over medium heat. Add garlic, shallot, paprika, and saffron. Reduce heat to medium-low and cook, stirring often, until garlic and shallot are soft but not golden.
- Remove mixture from heat and stir in salt and vinegar. Pour over mussels. Set bowl in a larger bowl of ice and cold water and let mussels cool until cold.
- Transfer mussels and pickling mixture to a pt.-size jar (or 2 smaller ones). Tamp mussels gently to just submerge, then chill at least 1 and up to 3 days. Bring to room temperature before eating.
A MUSSELS ESCABECHE TO MAKE AT HOME AND EAT WITH ...
2020-12-21 Snip out the seaweed “beards” from each mollusk with scissors and discard. Strain the juices in the pot through a fine-mesh sieve into a bowl or 4-cup measuring cup. For the marinade, set a ...
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Author Benjamin Kemper
Estimated Reading Time 4 mins
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Author Benjamin Kemper
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The first step in creating our recipe was figuring out how to cook the mussels so that they would be plump and tender. We found that steaming them in a mixture of white wine and water infused them with flavor from the start; bringing the cooking liquid to a boil before adding the mussels ensured that the mussels cooked quickly, reducing the risk of overcooking. After removing the mussels from ...
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Estimated Reading Time 2 mins
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Estimated Reading Time 2 mins
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Estimated Reading Time 5 mins
MUSSELS ESCABèCHE WITH HOT PAPRIKA | METRO
2013-08-06 Rinse mussels under cold water, remove from their shells and reserve shells. In a saucepan, combine marinade ingredients. Bring to a boil and pour into Mason or other glass jars. Add mussels, cover and refrigerate 12 hours or, ideally, 24 hours. Serve chilled mussels and marinade in reserved shells. Source : Chef Ian Perreault.
From metro.ca
4/5 (4)
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MUSSELS ESCABECHE - THEBACKLABEL
2016-08-02 ADD the mussels to a large saucepan 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.
From thebacklabel.com
Servings 4
Estimated Reading Time 3 mins
Author Tasting Table
Total Time 35 mins
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Estimated Reading Time 3 mins
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