Mussels Escabeche

Put the ingredients for the steamed mussels (but not the marinade) into a large, non-reactive pot (such as stainless steel) and bring to a boil. Reduce heat and let simmer for 5 minutes. Let cool.

Do not drain the water, to allow grit to the bottom of the pot. Discard the mussels that did not open during steaming.

To make marinade, mix the first nine ingredients into a cold saucepan. Cover and bring to a simmer for 2 minutes. Cool.

Stir in the last seven ingredients and the steamed mussels. (spoon the mussels from one pot to the other so as not to disturb grit at the bottom of the steaming water. Don't add the liquid left in the steaming pot).

Pour into a large ceramic casserole dish (so that the mussels are in a shallow layer touching the marinade at the bottom). Spoon remaining marinade over mussels.

Cover with plastic wrap. Chill at least 2 hours or overnight in the refrigerator before serving.