A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Mussels Escabeche
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- #91949
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 pounds mussels, scrubbed (discard any open ones)
2/3 cup dry white wine
1 bay leaf
1 teaspoon minced garlic
1 drizzle olive oil
Mussel Marinade
1/3 cup dry white wine
1/4 cup mussels liquid (from steaming the mussels)
6 fresh thyme sprigs
2 stalks green onions, finely chopped
1 lemon, grated zest of
2 tablespoons olive oil
1 teaspoon finely chopped garlic
1 teaspoon green curry
1/2 teaspoon granulated sugar
1 cup finely diced tomato
2 tablespoons finely chopped parsley
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon paprika
1/4 teaspoon chili powder
black pepper, to taste
directions
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.
added by
bettyboop
nutrition data
Nutritional data has not been calculated yet.
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