I LOVE MUSSELS - especially Penn Cove Mussels from Whidbey Island. Dear Readers, pls. be aware that this recipe takes 40 min. to make, but 1 day to marinate, so please plan ahead!!
(serves 6-8 - makes about 1&1/2 cups)
1 lb. plump, medium-size mussels (rinse and remove the beards*)
6 T. EVOO (extra virgin olive oil)
8 garlic cloves, thinly sliced crosswise
1 shallot, peeled and cut into matchsticks
1 t. smoked sweet Spanish paprika (I LOVE THIS STUFF*)
1/4 t. saffron threads
1/2 t. kosher salt
3&1/2 T. Champagne vinegar
Heat a 4 qt. pot over high heat. Add mussels and 1/4 cup water, immediately cover to trap steam. Cook just until mussels open, 2-4 min. Drain, discarding any unopened ones. Let cool, then scrape mussels from shells into a bowl. Heat oil in a med. pot over med. heat. Add garlic, shallot, paprika, and saffron. Reduce heat to med.-low and cook, stirring often, until garlic and shallot are soft but not golden. Remove mixture from heat and stir in salt and vinegar. Pour over mussels. Set bowl in a larger bowl of ice and cold water and let mussels cool until cold. Transfer mussels and pickling mixture to a pt.-size jar (or 2 smaller ones). Tamp mussels gently to just submerge, then chill at least 1 and up to 3 days. Bring to room temp. before eating. Serve with a warm baguette and a big smile!!!
"God will defend His Name."
Peace and Love,
MM
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