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Pickled Mussels
© David Malosh

Pickled Mussels

  • SERVINGS: 4 to 6
  • MAKE-AHEAD
  1. 1 teaspoon finely chopped rosemary
  2. 3 tablespoons minced onion
  3. 1 teaspoon finely grated orange zest
  4. 2 tablespoons minced carrot
  5. Kosher salt
  6. 1 tablespoon minced garlic
  7. 1 tablespoon chopped parsley
  8. 1 teaspoon finely chopped thyme
  9. 1/4 cup sherry vinegar
  10. Crusty bread, for serving
  11. 1 tablespoon extra-virgin olive oil
  12. 2 teaspoons finely chopped chives
  13. 2 pounds mussels, scrubbed
  14. 1/4 teaspoon smoked Spanish paprika (pimentón de la Vera)
  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.
  2. 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.
  3. 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.

Suggested Pairing

Bright, citrusy Sauvignon Blanc.

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