Mussels with Vegetables in Escabeche
Appetizers • European
Description
Mussels with Vegetables in Escabeche
Ingredients
- Pasta shells 35 oz
- Broccoli 5 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.
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