Mussels Escabeche Saffron Mirepoix

Mussels Escabeche & Saffron Mirepoix

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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.

Mussels Escabeche & Saffron Mirepoix
INGREDIENTS
  • 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

DIRECTIONS

1

Melt the butter in a frying pan over high heat.

2

Sweat the onion, celery & carrot until softened.
3

Pour the wine into the pan and add the saffron.

4

Bring the wine to a simmer and cook until the wine has reduced by half (about 8 minutes).

5

Strain the liquid off of the mirepoix & reserve the vegetables.

6

Lay the mussels out on the plate, then spoon some of the mirepoix over them.

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