MUSSELS: Pickled Mussels

By á-4084

Ingredients

• 1 teaspoon finely chopped rosemary
• 3 tablespoons minced onion
• 1 teaspoon finely grated orange zest
• 2 tablespoons minced carrot
• Kosher salt
• 1 tablespoon minced garlic
• 1 tablespoon chopped parsley
• 1 teaspoon finely chopped thyme
• 1/4 cup sherry vinegar
• Crusty bread, for serving
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons finely chopped chives
• 2 pounds mussels, scrubbed
• 1/4 teaspoon smoked Spanish paprika (pimentón de la Vera)

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

In a large pot of boiling water, cook the mussels until they start to open, 20 to 30 seconds. Using a slotted spoon, transfer the mussels to a bowl. Remove the mussels from their shells; discard any mussels that do not open. Cover and refrigerate the mussels. Strain the accumulated mussel juices into a small bowl.

In a medium saucepan, heat the olive oil. Add the onion, carrot and garlic and cook over moderately low heat until softened, about 4 minutes. Add the mussel juices and cook over moderate heat until reduced by half, about 4 minutes. Stir in the sherry vinegar, thyme, rosemary, pimentón, chives and orange zest and season with salt. Transfer the marinade to a bowl and refrigerate until cold, about 30 minutes.

Pour the marinade over the mussels, cover and refrigerate for at least 3 hours and up to 8 hours. Spoon the mussels into small bowls and top with the parsley. Serve with crusty bread.