Mussels Escabeche with Saffron White Wine Mirepoix
Makes 3-4 Servings
This tapas pairs plump, tangy escabeche mussels with saffron & white wine infused onion, celery & carrot.
- 1/3 cup small diced Onion
- 1/3 cup small diced Celery
- 1/3 cup small diced Carrot
- 1 1/2 tbsp Unsalted Butter
- 1/3 cup White Wine
- 5 Saffron Threads
- 1 Tin Mussels in Escabeche, drained
Melt the butter in a frying pan over high heat.
Sweat the onion, celery & carrot until softened.
Pour the wine into the pan and add the saffron.
Bring the wine to a simmer and cook until the wine has reduced by half (about 8 minutes).
Strain the liquid off of the mirepoix & reserve the vegetables.
Lay the mussels out on the plate, then spoon some of the mirepoix over them.