Chef Tom Walton cooked this dish at his first 欧美视频 Seafood School class, and has included it in his wonderful book More Fish, More Veg. If you can, make this recipe the day before you want to serve it to really let the flavours develop.
INGREDIENTS:
2 kg (4 lb 8 oz) mussels, scrubbed
Handful coriander(cilantro) leaves
Handful dill sprigs
Olive oil, for splashing
Juice of ½ lemon
1 cup babaganoush, to serve
Grilled sourdough rubbed with garlic, to serve
Escabeche Sauce
2⁄3 cup (160 ml) Extra Virgin olive oil
1 small brown onion, finely chopped
2 cloves garlic, finely chopped
Generous pinch of dried chilli flakes (optional)
1 teaspoon sweet smoked paprika
2 fresh bay leaves
¼ cup (60 ml) sherry vinegar or red wine vinegar
Sea salt flakes and ground black pepper
METHOD:
Place the mussels in a large saucepan, cover with a lid and cook over high heat, stirring occasionally, until they begin to open, 3–5 minutes. Remove each one from the pan as it opens. Alternatively, you can barbecue the mussels by placing them directly onto a barbecue or char-grill pan that has been preheated to high for 1 minute, or until they open. Remove the mussels from their shells, removing any beards as you go, and place them in a bowl. Set aside.
To make the escabeche sauce, place the olive oil in a small frying pan over low heat. Add the onion, garlic, chilli flakes (if using), paprika and bay leaves and cook until the onion softens, about 5 minutes. Add the vinegar and stir. Season to taste, then pour the sauce over the mussels, mixing until they’re well coated. Place the mussels in the fridge for at least 2 hours or overnight.
To serve, bring the mussels to room temperature. Combine the herbs in a small bowl and season with a little salt and pepper. Add a splash of olive oil and the lemon juice and gently combine.
Smear the babaganoush onto the grilled sourdough and then pile the mussels and herbs on top.
NOTES:
You could serve the mussels on smaller, baguette sized toasts as a canape.
ALTERNATIVE SPECIES:
Clams, cockles, pipis.