Pickled Mussels

Name: Pickled Mussels
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 (pimenton de la Vera)

14 ingredients

13 steps

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 (pimenton de la Vera)

Directions

1

In a large pot of boiling water, cook the mussels until they start to open, 20 to 30 seconds.
2

Using a slotted spoon, transfer the mussels to a bowl.
3

Remove the mussels from their shells; discard any mussels that do not open.
4

Cover and refrigerate the mussels.
5

Strain the accumulated mussel juices into a small bowl.
6

In a medium saucepan, heat the olive oil.
7

Add the onion, carrot and garlic and cook over moderately low heat until softened, about 4 minutes.
8

Add the mussel juices and cook over moderate heat until reduced by half, about 4 minutes.
9

Stir in the sherry vinegar, thyme, rosemary, pimenton, chives and orange zest and season with salt.
10

Transfer the marinade to a bowl and refrigerate until cold, about 30 minutes.
11

Pour the marinade over the mussels, cover and refrigerate for at least 3 hours and up to 8 hours.
12

Spoon the mussels into small bowls and top with the parsley.
13

Serve with crusty bread.