Escabeche with Mussels

Ben O'Donoghue

Ingredients:

  • Safcol Chilean Mussels in Spanish Escabeche
  • 3x small carrots, sliced thin on an angle
  • ½ fennel, sliced
  • 100g baby tomatoes
  • 1x red onion, sliced
  • 2x baby cucumbers, sliced
  • 3x radishes, sliced

Pickling Liquid

  • 1 cup water
  • ½ cup rice wine vinegar
  • 1tsp coriander seeds
  • 2x cloves garlic, crushed
  • 1tsp salt

Method:

  1. Mix ingredients for pickling liquid together and bring to a boil in a saucepan
  2. Mix all sliced vegetables into a bowl and pour liquid over vegetables
  3. Let sit for 15-20 minutes or until the liquid has cooled
  4. Dress with extra virgin olive oil
  5. Add salad to bowl and top with mussels, top with fennel fronds

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