Mussels Escabeche Recipe

Name: 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

"This classic Spanish escabeche recipe features plump mussels in an aromatic marinade of olive oil, vinegar, garlic, herbs, and spices—perfect as a drinking snack, appetizer, and more...."

INGREDIENTS

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2 pounds (900g) mussels, scrubbed and debearded (see note)

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1 cup (200g) light and mild high-quality extra-virgin olive oil

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1 head garlic (about 1 1/4 ounces; 35g), separated into unpeeled cloves

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2 sprigs rosemary

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5 sprigs thyme

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2 bay leaves

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1 cinnamon stick

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1 teaspoon whole black peppercorns

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Peeled zest of half a lemon, cut into thin strips

•

3/4 teaspoon sweet paprika

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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

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