Escabeche with Mussels
)
Prep Time
15 Minutes
){kind=icon}
Yield
1
){kind=icon}
Difficulty Level
Easy, Quick
Ingredients
- 1 packet of Chilean Mussels in Spanish Escabeche style sauce
- 3x small carrots, sliced thin on an angle
- ½ fennel, sliced
- 100g baby tomatoes
- 1x red onion, sliced
- 2x baby cucumbers, sliced
- 3x radishes, sliced
- for the pickling liquid
- 1 cup water
- ½ cup rice wine vinegar
- 1tsp coriander seeds
- 2x cloves garlic, crushed
- 1tsp salt
Instructions
- Mix ingredients for pickling liquid together and bring to a boil in a saucepan
- Mix all sliced vegetables into a bowl and pour liquid over vegetables
- Let sit for 15-20 minutes or until the liquid has cooled
- Dress with extra virgin olive oil
- Add salad to bowl and top with mussels, top with fennel fronds
| Servings: | 1 |
| Ready in: | 15 Minutes |
| Course: | Lunch |
| Recipe Type: | Salad |
| Ingredient: | Mussels |
Escabeche with Mussels
Give this Escabeche with Mussels a try next time you feel like a pickle vegetable salad. Escabeche is a cooking technique that originated in Spain and is commonly used in Mediterranean and Latin American cuisines. It involves marinating and preserving food, typically fish or seafood, in a flavorful vinegar-based sauce. Escabeche with mussels is a delicious dish where mussels are cooked, marinated, and served in this tangy and aromatic sauce.
Salads are quick and easy as well as good for you, so why not take your next salad to the next level and make an escabeche (pickled) salad with some tasty Chilean mussels in a Spanish escabeche-style sauce.
If you like mussels, be sure to check out our mussel recipes page for more inspiration and see our full range of mussels and oysters
Did you know: Escabeche is the name for a number of dishes in Spanish, Portuguese, and Latin American cuisines which can refer to a dish of fish or meat marinated and cooked in an acidic sauce (usually with vinegar) and coloured with Pimentón (Spanish paprika) as well as often citrics and other spices. In both Spain and Latin America many variations exist, sometimes frying the main ingredient before it’s marinated. Escabeche of seafood, fish, chicken, rabbit, or pork is common in Spain and Portugal. Source: Wiki
