It is recommended to prepare this recipe at least a day in advance so that the escabèche can cool completely in the refrigerator and the flavors settle. The dish can be stored in the refrigerator for up to a week.
Ingredients
For 4 to 6 people.
2 kg mussels, 2 carrots, peeled and cut into slices, 1 small onion, peeled and cut into julienne strips, 4 cloves of garlic, peeled and finely chopped, 1 head of fennel, cleaned and cut into slices, 200 ml olive oil extra virgin olive, 50ml sherry vinegar, 1 tsp black pepper, 1 tsp coriander seeds, 1 tsp fennel seeds, 1 tsp smoked Spanish paprika, 2 bay leaves , 1 mixture of wild fennel, parsley, thyme, rosemary, savory, marjoram, lovage,
celery leaves…
Preparation
About 30 mins.
Put the mussels in a pan and cook them over high heat for 3 to 5 minutes until they open. Drain them, reserving their juice, which will serve as a base
in the escabeche. Once cool enough to handle, gently remove the mussels from their shells, taking care not to tear them. Strain the juice through cheesecloth or a very fine sieve, as it tends to contain sand and small bits of shell.
In a wide, shallow saucepan, sauté the garlic over medium heat in olive oil. When it begins to brown, add the sliced vegetables, bay leaf and spices, except for the paprika. Turn up the heat and simmer for a few minutes then add the paprika, mussels, vinegar and juice from the mussels, which should completely cover
The mixture.
Gently bring the escabèche to a boil and quickly turn off the heat. Immediately add the wild fennel and herb mixture and leave to infuse, covered, until the escabeche has completely cooled.
Serve with a chilled white wine.