Mussel escabeche - Ben's Farm Shop

Ingredients

• 2 kg mussels
• 1 large onion and two carrots – julienned into matchstick thin batons about 1.5cm long
• 2 bay leaves and a sprig of rosemary
• 5 cloves of garlic – peeled and lightly flattened with the side of knife
• 1 red chilli – finely diced
• 240 ml white wine – something decent because you will taste it
• 160 ml white wine vinegar or similar – I’ve been using a mix of Unio Moscatel and Willie’s oak aged apple balsamic
• 1 tsp La Chinata sweet smoked paprika
• Salt and pepper