CHILLI MUSSEL ESCABECHE
Jane Lyons & Will Bowman / The Next Meal
tags:Jane Lyons, Will Bowman
Serves
6-8Preparation
45 minIngredients
3kg green-lipped mussels (in shells) | |
3 cups white wine | |
¾ cup extra virgin olive oil | |
6 cloves garlic, halved | |
2 onions, finely sliced | |
1 tablespoon chilli flakes | |
½ teaspoon paprika | |
4 teaspoons cayenne pepper | |
½ teaspoon cracked black pepper | |
1 cup white wine vinegar |
Instructions
1. | Scrub the mussels and remove beards, then put in a large saucepan with 2 cups of the wine. |
2. | Cover and cook for 10-15 minutes over a medium heat, shaking occasionally, until the shells open. |
3. | Once all the mussel shells are open, remove from the heat and pour into a colander over a large bowl to catch the juices – save and use for risotto or pasta later. |
4. | Leave the mussels to cool, then remove from shells and place in a large glass jar. |
5. | Heat the oil in a large saucepan. Add the garlic and onions and fry until slightly brown. |
6. | Add chilli flakes, paprika, peppers, vinegar and the remaining 1 cup of wine and bring to a boil. |
7. | Simmer for 10 minutes then remove from heat and leave to cool. |
8. | Once cool, pour liquid over the mussels in the jar. |
9. | Seal and refrigerate until ready to eat. |
10. | These will last in the fridge for up to one week. |
11. | TO SERVE |
12. | Serve with crusty bread and a sprinkling of finely chopped parsley. |
Recipes, food styling & photography Jane Lyons & Will Bowman
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