CHILLI MUSSEL ESCABECHE

Recipes, food styling & photography Jane Lyons & Will Bowman

	3kg green-lipped mussels (in shells)
	3 cups white wine
	¾ cup extra virgin olive oil
	6 cloves garlic, halved
	2 onions, finely sliced
	1 tablespoon chilli flakes
	½ teaspoon paprika
	4 teaspoons cayenne pepper
	½ teaspoon cracked black pepper
	1 cup white wine vinegar

1.	Scrub the mussels and remove beards, then put in a large saucepan with 2 cups of the wine.
2.	Cover and cook for 10-15 minutes over a medium heat, shaking occasionally, until the shells open.
3.	Once all the mussel shells are open, remove from the heat and pour into a colander over a large bowl to catch the juices – save and use for risotto or pasta later.
4.	Leave the mussels to cool, then remove from shells and place in a large glass jar.
5.	Heat the oil in a large saucepan. Add the garlic and onions and fry until slightly brown.
6.	Add chilli flakes, paprika, peppers, vinegar and the remaining 1 cup of wine and bring to a boil.
7.	Simmer for 10 minutes then remove from heat and leave to cool.
8.	Once cool, pour liquid over the mussels in the jar.
9.	Seal and refrigerate until ready to eat.
10.	These will last in the fridge for up to one week.
11.	TO SERVE
12.	Serve with crusty bread and a sprinkling of finely chopped parsley.