Mussels Escabeche

The Spanish excel at preserving food, and chef Ryan Pollnow always has several conservas on the menu at Aatxe ("Ah-chay") restaurant in San Francisco. These lightly pickled mussels are surprisingly easy to make, yet taste as though you spent hours on them. Serve with hunks of warm baguette to soak up the spicy, delicious oil.

By Ryan Pollnow
This Story Originally Appeared On sunset.com

Gallery

Credit: Thomas J. Story

Recipe Summary

prep:
40 mins
marinate:
1 day
total:
1 day 40 mins
Yield:
Serves 6 to 8 (makes about 1 1/2 cups)
Nutrition Info
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Ingredients

Directions

  • Heat a 4-qt. pot over high heat. Add mussels and 1/4 cup water; immediately cover to trap steam. Cook just until mussels open, 2 to 4 minutes. Drain, discarding any unopened ones. Let cool, then scrape mussels from shells into a bowl.

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  • Heat oil in a medium pot over medium heat. Add garlic, shallot, paprika, and saffron. Reduce heat to medium-low and cook, stirring often, until garlic and shallot are soft but not golden.

  • Remove mixture from heat and stir in salt and vinegar. Pour over mussels. Set bowl in a larger bowl of ice and cold water and let mussels cool until cold.

  • Transfer mussels and pickling mixture to a pt.-size jar (or 2 smaller ones). Tamp mussels gently to just sub­merge, then chill at least 1 and up to 3 days. Bring to room temperature before eating.

  • *Find the paprika at well-stocked grocery stores and online at spanishtable.com.

  • Make ahead: Up to 3 days, chilled.

Source

Aatxe, San Francisco

Nutrition Facts

Per Serving:
111 calories; calories from fat 84%; protein 2.2g; fat 11g; saturated fat 1.6g; carbohydrates 2.3g; fiber 0.1g; sodium 143mg; cholesterol 4.6mg.
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