Steamed Mussels, Olive Oil, Sherry Vinegar from Spain, Thyme
Chef Sara Hauman of Tiny Fish Co. | Portland, OR
“Mussels en escabeche is a traditional dish from Spain. When the mussel season is at its peak, they are harvested and celebrated through this preservation method. Adding Sherry Vinegar from Spain not only extends the life of this fresh, seasonal ingredient, but also gives it more depth of flavor. It is a great complement to the fat from the olive oil while also standing up to the bold flavor of the spices.” - Chef Sara Hauman
Adapted by StarChefs | august 2023
INGREDIENTS
Steamed Mussels:
2 pounds mussels, scrubbed and beard removed
1 lemon, peel removed and reserved
To Assemble and Serve:
1 cup olive oil
4 cloves garlic, thinly sliced
5 sprigs thyme
1 teaspoon ground sweet paprika
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground fennel seed
½ cup Sherry Vinegar from Spain
1 tablespoon sea salt
METHOD
For the Steamed Mussels:
To a heavy-bottomed pot over medium-high heat, add the mussels and juice of the lemon. Cover and steam 7 minutes, or until all the mussels have opened. Remove from heat, uncover, and let cool. Once cooled, remove mussels from the shell and transfer them to a nonreactive container. Set aside.
To Assemble and Serve:
In a small stockpot over low heat, bring oil, reserved lemon peel, garlic, and spices to a boil. Pour mixture over Steamed Mussels. Discard peel, then stir in vinegar and sea salt. Cover container and refrigerate 24 hours before serving.
