Mussels in Escabeche
Portomar's mussels are a unique tin — a hidden gem that helped define The Tins' palate and is a favorite at our pop-ups. It marries an impossibly plump bite with a sharp and bright escabeche sauce. We amplify the sauce by rounding it out. Emulsify the tin's sauce with egg yolk, a little smoked paprika, lemon and EVOO and blend it until it forms a creamy bright orange aioli. We then pair it with creamy small potatoes and espelette pepper for a dash of sweet peppery smoke.
1. Boil potatoes
Boil in a saucepan in salt water until tender. About 10 minutes depending on size.
As it cooks, open the tin, set aside the mussels in a small covered bowl. Reserve tin oil.
Once cooked, drain and set aside to cool.
2. Make sauce
Combine the egg yolk, tin oil, smoked paprika, pepper, and salt in a large bowl, then use a hand-held mixer on medium until well combined.
Slowly drizzle EVOO while continuously whisking to create an emulsion. This should result in a smooth and creamy consistency.
Once the mixture has thickened, add the juice of half a lemon and continue whisking to incorporate the citrusy flavor.
Gently fold in the lemon zest for an extra burst of citrus aroma.
Taste and adjust the seasoning.
Refrigerate the emulsified sauce for at least 30 minutes to allow the flavors to meld.
3. Plate it
Plate 1-2 mussels per person plus 2 potatoes.
Stir the emulsion, then pour a bit of the sauce into each plate — enough to make a 2-inch wide puddle.
Finish with cracked pepper and a dash of espelette pepper.