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Mussels Escabeche Recipe

Name: Richmond Stations Mussels Escabeche Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Creole
Ingredients: 2 pounds fresh mussels; 1 cup white wine; 4 cloves garlic; 2 tablespoons olive oil; 1 cup mayonnaise; 2 tablespoons creole mustard; 1 tablespoon lemon juice; 1 teaspoon garlic powder; 1 teaspoon cayenne pepper; to taste salt; 2 cups fresh corn kernels; 1 cup red bell pepper; 1 medium red onion; 1 cup cilantro; 2 tablespoons lime juice; to taste salt; 4 whole jalapenos; 1 cup white vinegar; 1 cup water; 2 tablespoons sugar; 1 teaspoon salt; 1 tablespoon fresh dill

Inspired by Richmond Station

Time1h

Serves4

creole aioli, corn relish, dill, pickled jalapenos

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Ingredients

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Mussels

2 pounds fresh mussels

1 cup White wine

4 cloves Garlic

2 tablespoons olive oil

Creole Aioli

1 cup Mayonnaise

2 tablespoons creole mustard

1 tablespoon ReaLemon lemon juice

1 teaspoon Watkins garlic powder

1 teaspoon Cayenne pepper

to taste Celtic sea salt

Corn Relish

2 cups fresh corn kernels

1 cup Red bell pepper

1 medium red onion

1 cup Cilantro

2 tablespoons ReaLime juice

to taste Celtic sea salt

Pickled Jalapenos

4 whole jalapenos

1 cup white vinegar

1 cup water

2 tablespoons sugar

1 teaspoon Celtic sea salt

Garnish

1 tablespoon fresh dill

Method

Prepare Mussels

Clean Mussels

Rinse the mussels under cold water, scrubbing the shells to remove any debris.

Cook Mussels

In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Pour in the white wine and bring to a simmer. Add the cleaned mussels, cover, and steam for about 5-7 minutes until mussels open. Discard any that do not open.

Make Creole Aioli

Mix Ingredients

In a bowl, combine mayonnaise, creole mustard, lemon juice, garlic powder, cayenne pepper, and salt. Mix until smooth and set aside.

Make Corn Relish

Combine Ingredients

In a bowl, mix fresh corn kernels, diced red bell pepper, diced red onion, chopped cilantro, lime juice, and salt. Stir to combine and set aside.

Pickle Jalapenos

Prepare Pickling Liquid

In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil.

Pickle Jalapenos

Slice jalapenos and add them to the boiling pickling liquid. Remove from heat and let sit for at least 30 minutes.

Assemble Dish

Serve

On a serving platter, arrange the steamed mussels. Drizzle with creole aioli, top with corn relish, and garnish with pickled jalapenos and fresh dill.