Mussels in escabeche
The escabeche is a way of preparing fish or seafood with garlic and vinegar, or by extension the name of a sauce.
Category : Main dish
Cooking: 20 minutesPT20M
The word could comes from "es cabèche", "es" means to remove and "cabèche" is an old term to the humain head, so to remove a fish head and the heels, bones, viscera.
This dish is prepared one day in advance. This is the point common to many recipes that carry the name and which differ in the details of the preparation.
This dish is prepared one day in advance. This is the point common to many recipes that carry the name and which differ in the details of the preparation.
Ingredients
- Mussels: 100g
- Tomato: 50g
- Onion: 20g
- Garlic: 5g
- Oil: 2g
- Vinegar: 2g
- Thyme: 1g
- Pepper: 1g
Ustensiles
-
Saucepan.
Preparation
Bake the mussels 10 minutes in a little water.
Remove mussels from shells and put them in a bowl.
Cut onion and garlic into thin slices.
Cut the tomatoes and remove seeds.
Mix ingredients.
Cook 10 minutes covered.
Pour over mussels.
Add pepper.
Marinate 24 hours or more in the refrigerator.
Serve
Cold.
Add a little oil.