Mussels Escabeche Cold Hors d’oeuvre

Mussels Escabeche Cold Hors d’oeuvre
  • 4 servings
  • 0:10 Preparation
  • 0:20 Cooking
  • 6:30 Total Time

Ingredients

Add all
  • 4 1/2 lb
    (2 kg)

    mussels

  • 1/2 cup
    (125 mL)

    olive oil extra vierge

  • 1/2 cup
    (125 mL)

    sherry vinegar or red wine

  • 1/2 cup
    (125 mL)

    water

  • 1 tsp.
    (5 mL)

    paprika

  • 1/2 tsp.
    (2 mL)

    cayenne pepper

  • 2

    bay leaves

  • fine salt and peppercorns to taste

Preparation

In a large pot, steam mussels in a little water over low heat until they open.

Remove mussels from their shells. Reserve shells.

In a skillet, combine oil, sherry vinegar or wine, water, Cayenne, paprika, bay leaves, salt and peppercorns. Heat marinade over medium heat for 10 to 15 minutes.

Cool, then add mussels and refrigerate for 6 to 8 hours.

To serve, place mussels in reserved shells and drizzle with marinade.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007