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Mussels Escabèche with Hot Paprika https://www.metro.ca/userfiles/image/recipes/moules-escabeche-paprika-5302.jpg PT15M PT06M PT12H21M
In a big pot, cook mussels in 2 in. (5 cm) water. Remove from heat as soon as mussels open; discard unopened mussels. Rinse mussels under cold water, remove from their shells and reserve shells. In a saucepan, combine marinade ingredients. Bring to a boil and pour into Mason or other glass jars. Add mussels, cover and refrigerate 12 hours or, ideally, 24 hours. Serve chilled mussels and marinade in reserved shells.
8
1 lb (450 g) mussels 3/4 cup (190 mL) olive oil 3/4 cup (190 mL) rice vinegar 1/4 cup (60 mL) finely sliced onion 1 Tbsp. (15 mL) chopped parsley 2 Tbsp. (30 mL) hot paprika 2 bay leaves 2 unpeeled garlic cloves 1 lemon, juice only Salt and pepper to taste
Mussels Escabèche with Hot Paprika

Mussels Escabèche with Hot Paprika

Rate this recipe
4 Votes
  • Gluten-free
  • Lactose-free
8
servings
0:15
Preparation
0:06
COOKING
12:21
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (450 g)
    mussels
  • 3/4 cup
    (190 mL)
    olive oil
  • 3/4 cup
    (190 mL)
    rice vinegar
  • 1/4 cup
    (60 mL)
    finely sliced onion
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    CARROTS OR YELLOW ONIONS

    $1.79 ea.

    3 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 1 Tbsp.
    (15 mL)
    chopped parsley
  • 2 Tbsp.
    (30 mL)
    hot paprika
  • 2
    bay leaves
  • 2
    unpeeled garlic cloves
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    GARLIC

    GARLIC

    $5.99 /lb

    PRODUCT OF ONTARIO 13.21/kg

    DERLEA ORGANIC CHOPPED GARLIC OR ORGANIC GARLIC PURÉE

    DERLEA ORGANIC CHOPPED GARLIC OR ORGANIC GARLIC PURÉE

    $3.49 ea.

    125 g

  • 1
    lemon, juice only
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    $3.99 ea.


  • Salt and pepper to taste
Imprimer ma sélection

Preparation

In a big pot, cook mussels in 2 in. (5 cm) water.

Remove from heat as soon as mussels open; discard unopened mussels.

Rinse mussels under cold water, remove from their shells and reserve shells.

In a saucepan, combine marinade ingredients.

Bring to a boil and pour into Mason or other glass jars.

Add mussels, cover and refrigerate 12 hours or, ideally, 24 hours.

Serve chilled mussels and marinade in reserved shells.

Source : Chef Ian Perreault

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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