Mussel escabeche

Name: Mussel escabeche
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

bensfarmshop.co.uk

Mussel escabeche on bruschetta has become my go-to quick supper and will definitely feature heavily Chez Ben’s around Christmas time. It keeps in a jar for at least a week and if you feel confident...

View full recipe on bensfarmshop.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bensfarmshop.co.uk.

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Worked out from the recipe text; the publisher's method has the final word.

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