Mussels Escabeche Saffron Mirepoix

Mussels Escabeche & Saffron Mirepoix

Sarah MickeyAll Recipes, Mussel Recipes, Saffron Recipes, Tinned Fish Recipes Leave a Comment

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
  • 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.

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