The Basque Book by Alexandra Raij

Author:Alexandra Raij
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2016-04-18T16:00:00+00:00

Mussels poached in vinaigrette

MEJILLONES EN ESCABECHE

This is one of the ways at Txikito that we imitate foods that are often canned in Spain. Escabeche describes a technique for flavoring and preserving fish and meat by poaching it gently in a vinaigrette. Toasted baguette slices spread with mayonnaise are an outstanding accompaniment to this dish. Try the green peppercorn mayonnaise. | MAKES 2 POUNDS

3½ pounds large bouchot mussels

BASIC ESCABECHE

1 cup extra-virgin olive oil, plus more if needed

2 leeks, white and light green parts only, finely diced

Kosher salt

1 red onion, finely diced

1 carrot, peeled and finely diced

2 lemon thyme sprigs, or 10 fresh rosemary needles

½ teaspoon coriander seeds

½ teaspoon black peppercorns

1 jalapeño chile, halved lengthwise and seeded, or unseeded if you like heat

½ cup sugar dissolved in ½ cup water

½ cup seasoned rice vinegar

½ cup champagne vinegar

2 teaspoons sherry vinegar

Sweet Spanish paprika, for dusting

Dill sprigs, for garnish (optional)

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