How to Make Mussels in Escabeche – Small Pantry Recipes

Ingredients

• 1/2 cup dry vermouth (or dry white wine)
• 2 large sprigs fresh thyme (left whole)
• 2 to 3 pounds fresh mussels (scrubbed and de-bearded)
• 4 tablespoons extra virgin olive oil
• 1 shallot (minced)
• 4 medium garlic cloves (smashed and peeled)
• 4 bay leaves
• 2 whole cloves
• 8 whole black peppercorns
• 8 whole white peppercorns
• 1½ teaspoons smoked paprika
• 4 tablespoons white wine vinegar (use your Good Stuff)
• A few pinches dried chili flakes (Optional)
• Kosher salt