Escabeche with MusselsBen O'Donoghue
- 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
- 1 cup water
- ½ cup rice wine vinegar
- 1tsp coriander seeds
- 2x cloves garlic, crushed
- 1tsp salt
- Mix ingredients for pickling liquid together and bring to a boil in a saucepan
- Mix all sliced vegetables into a bowl and pour liquid over vegetables
- Let sit for 15-20 minutes or until the liquid has cooled
- Dress with extra virgin olive oil
- Add salad to bowl and top with mussels, top with fennel fronds
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