Pickled Mussels
YELLOW LABEL BRUT

Pickled Mussels

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by @hermanasarce
Elena and Ana Arce are very good sisters: life-long friends, neighbors and business partners.
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Ingrédients

  • 1kg mussels, 2 garlic cloves thinly sliced,
  • 60ml white wine,
  • 70ml sherry vinegar,
  • 90ml extra virgin olive oil, 2 shallots,
  • Thinly sliced chilli flakes,
  • Maldon salt, lemon peel,
  • Parsley (to serve)
Soak the mussels in cold water for around 20 mins, making sure there is no dirt left behind. Clean the beards again, so that you end up having clean mussels.
To make the brine or escabeche mix the vinegar, olive oil, diced shallot, lemon peel and chille flakes
In a big pan where you will cook the mussels, put a small glut of olive oil and add the sliced garlic. let it cook a bit but never brown as burnt garlic tastes terrible. Then add the mussels and the wine, cover the pot, let them steam and have a bowl beside the pot so you can peek into the pot and take out any mussels that start opening. Close the lid again and move the pot a bit. Keep cooking and peeping until all mussels are open and in the bowl. Once all the mussels are out reduce the cooking liquid for around 1 min and taste it, adjusting the salt level. Take it off from the heat.
Separate the mussels from the shells and put back any of the mussel cooking liquid that is left in the bowl back into the pot. Put the mussels into the brine and add the reserved cooking liquid after straining it through a sieve.
Refrigerate for 8 hours or overnight.
When you are ready to serve put some mussels along with some of the brine and shallots in a bowl with some parsley on top and take a home made chip, put a mussel on top and eat!

YELLOW LABEL BRUT

MEET ANA AND ELENA ARCE

Ana is an aerospace engineer from 8 to 5, after 5pm she becomes responsible for the back of house of the all day café she created with Elena, a part-time lawyer part-time front of house manager at Hermanas Arce.
These two created the space of their dreams, inspired by their travels and their experiences and took a leap forward in a business they had never worked in before but which had always been their deepest passion.
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