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Mussels en Escabeche
By Chef Andy Nusser
Serves 6
Ingredients:
3 pounds mussels
3 shallots minced
Pinch Saffron
Spanish olive oil
3/4 bottle cava or sparkling wine
1/3 cup Spanish sherry vinegar
Salt & Pepper to taste
Preparation: 
In a pot large enough to hold the mussels, add 2 Tbs Spanish olive oil, shallots and saffron. Sweat.
Add mussels and cava. Cover to steam.
Cook for ten minutes or until all mussels are open.
Strain the mussels from the liquid.
Pull the mussels from the shell while reducing the liquid to 1 cup, about 10 minutes.
Combine the mussels and the liquid.
Add the sherry vinegar.
Season with salt and pepper.
Cover with 1/2 cup plus 2 Tbs Spanish olive oil.
Let Cool.
Serve with pan con tomate.
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