Mussels with Vegetables in Escabeche

Appetizers | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Mussels with Vegetables in Escabeche

Ingredients

Pasta shells - 35.3 oz
Broccoli - 7.1 oz
White Part of Leek - 1 piece
Garlic - ½ head
Carrot - 1 piece
Thyme - 5 sprigs
Bay leaf - 2 pieces
Ground clove - 3 pieces
Green peppercorns - ½ teaspoon
Champagne Vinegar - 4 tablespoons
Olive Oil - 4 tablespoons
Salt - to taste
Mineral water - to taste

Step by Step guide

Step 1

First, I cooked the mussels. This is simple: in a large pot, place the cleaned mussels, add 1–2 cups of water or dry white wine, cover the pot with a lid, and bring the water to a boil — after a few minutes, the mussel shells will open, indicating they are ready. After this procedure, let the mussels cool.

Step 2

Next is the marinade, that is, the escabeche. I sliced the carrot and leek into rings, separated the broccoli florets, and peeled the garlic. In a saucepan over medium heat, I heated the olive oil, added the vegetables, thyme, and spices, and cooked everything until semi-soft — the vegetables should not fry but simmer. Then I added the vinegar and a little water, but only if the marinade seemed insufficient or if you added too much vinegar. On low heat, I simmered the vegetables for a few more minutes until fully cooked.

Step 3

I removed it from the heat, added the shelled mussels, seasoned with salt to taste, and left the mussels and vegetables to marinate at room temperature until the escabeche cooled, and then for at least 2 hours in the refrigerator, preferably overnight.