Ingredients
2 tbsp olive oil
1 small onion, fine chopped
1 small carrot, fine sliced
1 celery stalk, fine sliced
1 tsp paprika
½ tsp SIDS CRAZY SALT
1 garlic clove, finely chopped
2 sprigs thyme
1 bay leaf
80 ml SIDS LOW SUGAR RASPBERRY VINEGAR
200 ml white wine
150 ml fish stock
SIDS SALT & PEPPER to taste
1 kg cleaned Green-lipped NZ mussels
Directions
Heat oil in pan and add vegetables. Cook for 15 minutes until very tender then add paprika, garlic, SIDS CRAZY SALT and herbs then cook a minute or two more. Add SIDS LOW SUGAR RASPBERRY VINEGAR and bubble for a few minutes before adding wine and stock. Season with SIDS SALT & PEPPER to taste, cover and simmer for 40 minutes. Set aside until you are ready to cook the mussels. (Flavours will intensify if left for a few hours)
When ready to serve, reheat the escabeche. Put a large pot on high heat, add mussels and a splash of water, cover and steam 1-2 minutes until they are just opened. Tip into a large bowl, spoon over the escabeche and serve.
