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Pickled Mussels Recipe

written by Carol Crincoli, Pure Pilates Director

The term ‘amuse bouche’ (pronounced ah-myuz boosh) is French for mouth amuser. This small bite created by Chef Jose Andres was the kick off to our staff dinner in January. It was published in Food and Wine Magazine back in 2015. I love this dish because it can be prepared prior to your party or dinner. I paired the dish with a California sparkling from Schramsberg. Bon Appetit!

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 (pimentón de la Vera)

Directions
In a large pot of boiling water, cook the mussels until they start to open, 20 to 30 seconds. Using a slotted spoon, transfer the mussels to a bowl. Remove the mussels from their shells; discard any mussels that do not open. Cover and refrigerate the mussels. Strain the accumulated mussel juices into a small bowl.
In a medium saucepan, heat the olive oil. Add the onion, carrot and garlic and cook over moderately low heat until softened, about 4 minutes. Add the mussel juices and cook over moderate heat until reduced by half, about 4 minutes. Stir in the sherry vinegar, thyme, rosemary, pimentón, chives and orange zest and season with salt. Transfer the marinade to a bowl and refrigerate until cold, about 30 minutes.
Pour the marinade over the mussels, cover and refrigerate for at least 3 hours and up to 8 hours. Spoon the mussels into small bowls and top with the parsley. Serve with crusty bread.

Suggested Pairing
Bright, citrusy Sauvignon Blanc.

 

Recipe courtesy of Food & Wine

 

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