Mussels in Escabeche

From 'Tu Casa Mi Casa' by Enrique Olvera

Escabeche is a style of pickling that not only enhances the flavours of a dish, but also extends its shelf life. This recipe takes full benefit of the escabeche as the smokiness of the paprika blends perfectly with the natural earthiness of the mussels.

Ingredients:

• 910g fresh mussels
• 4 tbsp extra virgin olive oil
• 2 tbsp grapeseed oil
• 1 small white onion, thinly sliced
• 1 tsp smoked paprika
• 1 serrano chilli, sliced
• 1 small habanero chilli, minced
• 4 tbsp distilled white vinegar
• 2 tbsp rice vinegar
• 1 tsp salt

Recipe:

1. Rinse the mussels with cold water, removing any sand, debris, and beards.
2. In a steamer, steam the mussels until their shells open, about 5 minutes. Let them cool and detach the mussel meats from the shells. Discard any that didn’t open and refrigerate until ready to use.
3. In a pot, heat the oils over a medium-high heat until shimmering.
4. Add the onion, garlic, paprika, serrano and habanero to the pot and cook until fragrant, stirring constantly, about 1-2 minutes.
5. Carefully add the vinegars and salt. Bring everything back to a simmer and remove from the heat. Let cool to room temperature.
6. Pour the cooled escabeche over the mussels. Serve immediately.
   1. Alternatively, refrigerate for up to 1 week in an airtight container. Let it come to room temperature before serving.