Mejillones en Escabeche

• 1kg of PEI mussels.
• 1.5 qt of water
• 1 cup extra virgin olive oil
• 5 garlic cloves, peeled and lightly crushed
• Zest of 1 lemon & juice
• Zest of 1 orange & juice
• Pinch of red pepper flakes
• 2 sprigs of fresh thyme
• 2 sprigs fresh rosemary
• 2 fresh bay leaves
• 1/2 cup sherry vinegar
• 1 tbsp of pimenton dulce
• 1 tbsp of pimenton picante
• 1/2 tbsp of black peppercorns
• Kosher salt to taste

• In a medium stock pot over medium-high heat bring the water to boil. Place a colander inside a large bowl.
• Place mussels in the boiling water for 2 to 5minutes, until they open. Once they open, transfer them to the colander. Allow to cool in fridge
• Remove the mussels from the shells refrigerate.
• Strain the mussel liquor, in a sauce pan reduce to 1/4 cup.
• In a large saucepan warm the oil. Add garlic, lemon zest, orange zest, red pepper flakes, thyme, rosemary and bay leaves and saute for 2 minutes until it begins to smell fragrant. Remove from heat.
• Add orange and lemon juices, vinegar, pimenton and peppercorns to the sauce pan. Add the mussel liquid and mix well. Cool atroom temperature. Taste and season with salt.
• Mix escabeche and mussels and refrigerate atleast for 12 hours.

Final presentation:

• About 10 Mussels en escabeche with sauce
• 10 each Potato thick kenebeck chips
• 3 piparras pepper.
• Plate as pictured.