Mussels in Escabeche
Mussels provide complete protein, iodine, iron, and vitamin B12, while carrot and onion add a gently sweet aroma. Wine vinegar and lemon create a bright acidic marinade that permeates the seafood as it chills.
Rinse the mussels (3500 g) in several changes of water and place them in a large pot.
Add the olive oil (100 g), dry white wine (150 g), table salt (to taste), and black pepper (to taste). Cover and boil over high heat for 8–10 minutes, shaking the pot periodically. Turn off the heat, cool the mussels, and remove the meat from the shells, reserving the cooking liquid.
Strain the lemon juice (100 g) through a fine sieve.
Peel the carrot (150 g) and dice it finely. Peel and finely chop the onion (150 g).
Fry the onion and carrot in the remaining olive oil over low heat for 6–8 minutes. Add the wine vinegar (50 g), the remaining wine, the mussel cooking liquid, and fresh thyme (10 g), season with pepper and salt, and simmer for 8–10 minutes.
Place the mussels in a deep bowl, pour over the hot escabeche, cool, and refrigerate for 6 hours.
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