Clams and Mussels en Escabeche
Clams and Mussels en Escabeche
- Serves: 4-6
Recipe provided by
Clams and Mussels en Escabeche
Clams and Mussels en Escabeche is a classic chilled appetizer. Escabeche is the name for a number of dishes in Mediterranean and Latin cuisines.
Recipe provided by
Ingredients
- 1 cup extra-virgin olive oil
- 1 cup white wine
- 2 carrots, sliced into thin rounds
- 2 shallots, sliced into rings
- 4 garlic cloves, smashed
- 1 tablespoon smoked sweet paprika
- 1 teaspoon ground coriander
- 6 sprigs thyme and/or 3 stalks rosemary
- 1 orange, zested in wide strips
- 1 tablespoon sherry vinegar
- 2 tablespoons chopped fresh herbs, such as chives, parsley or tarragon
- Sliced baguette for serving
- Serves: 4-6
Directions
In a pot over medium-high heat, combine the clams with the wine. Cover the pot and bring to a boil, cooking until the clams open. Remove the clams and reserve. Repeat with mussels using the same broth. Once the mussels are cooked, strain the broth into a clear container, discard the solids, and wipe out the pot. Let the broth sit undisturbed for 5 minutes. Slowly decant the broth back into the pot and leave any grit in the bottom of the container. Place the pot over medium-high heat and reduce and reserve. Remove the meat from the shells.
In a sauté pan over medium heat, warm the olive oil. Add the carrots, shallots, and garlic and cook until the carrots begin to soften. Add paprika, coriander, thyme and orange zest and cook for 2 minutes, until the aromas bloom.
Add the reserved broth and sherry vinegar, season with salt and simmer for 5 minutes. Add the chopped fresh herbs. Stir to combine and pour over the cooked shellfish. Cool to room temperature. Wait at least 1 hour before serving.
The flavors improve if the dish is allowed to chill overnight in the refrigerator before returning it to room temperature. Serve with a sliced baguette or with meat in their shells. Reserve one shell per meat if you intend to serve in the shell.
