Curry Mussel Escabeche
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Curry Mussel Escabeche
Recipe by Michael Weldon
Dietaries:
Serves: 4
Prep Time: 5 mins
Cook Time: 10 mins
Ingredients
1kg Mussels
1 cup white wine
2 cups Squeaky Gate olive oil
1 thumb sized piece of ginger
4 garlic cloves
4 chillies, split lengthways
2 sprigs of curry leaf
1tablespoon curry powder
½ cup apple cider vinegar
1 Airtight jar
METHOD
Heat a saucepan with a lid until smoking, add in the mussels and the wine then put the lid back on the pot. Cook, shaking occasionally until the mussels open. Remove the mussels from their shells and trim any beards.
In a small saucepan, heat the olive oil with the ginger, garlic, chilli and curry leaf. Heat until the oil gently bubbles and aromats lightly colour. Remove from the heat and add the vinegar and curry powder, stir through the oil.
Add the mussels to the jar. Pour the warm oil mixture over the mussels. Seal the lid and store in the fridge.
Serve on butter toast or grazing boards.
