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Recipe: Chef Derek Dammann’s Mejillones en Escabeche

As conservas become more popular in North America, it's only a matter of time before DIYers start concocting methods for marinating seafood at home. Maison Publique chef Derek Dammann is beating them to the punch with this saucy mussels recipe.


1 kg mussels

1 cup good quality extra virgin olive oil

5 cloves garlic, peeled and lightly crushed

Zest and juice of 1 lemon

Zest and juice of 1 orange

2 sprigs thyme

2 sprigs rosemary

2 fresh bay leaves

1/2 cup sherry vinegar

1 tbsp sweet paprika

1 tbsp hot paprika

1 1/2 tsp black peppercorns

1 tbsp parsley, chopped

Sea salt to taste


Scrub, debeard and steam mussels. Remove from shells, reserving the liquor.

Strain the mussel liquor and reduce it in a pot over medium heat until you’re left with ¼ cup.

Heat the oil over low heat. Add the garlic, zests, chili flakes, thyme, rosemary and bay leaves. Sauté until the mixture is fragrant and remove from heat. Add remaining ingredients and reduced liquor. Cool to room temperature. Season with sea salt.

Add the cooked mussels and refrigerate for 8 hours.

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