Foryoueats: Mussels Escabeche Recipe

Ingredients

• 2 pounds (900g) mussels, scrubbed and debearded (see note)
• 1 cup (200g) light and mild high-quality extra-virgin olive oil
• 1 head garlic (about 1 1/4 ounces; 35g), separated into unpeeled cloves
• 2 sprigs rosemary
• 5 sprigs thyme
• 2 bay leaves
• 1 cinnamon stick
• 1 teaspoon whole black peppercorns
• Peeled zest of half a lemon, cut into thin strips
• 3/4 teaspoon sweet paprika
• 1/2 cup (100g) high-quality red or white wine vinegar, such as grenache or moscatel
• 1/2 tablespoon Diamond crystal kosher salt; for table salt, use about half as much by volume or the same weight