Robert Jewell's pickled mussels

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When it comes to mussels, steamed mussels in wine or beer is probably the most popular preparation, and there are plenty of excellent recipes for that. But, you can do something a bit different next time and pickle them like chef Robert Jewell does. The chef of Calgary's Double Zero pizza and of A is for Apple is back with the second season of the show on Gusto, which you can catch starting this Monday, April 3rd.

2 tbsp olive oil
1 tsp minced garlic
1 tbsp finely diced shallots
1 large carrot, grated
5 lbs mussels
1 cup white wine

Heat a small rondeau over medium heat and add oil.

Add garlic, shallots and carrots and saute for 1 minute. Add mussels and stir well. 

Increase heat to medium-high once the mixture is aromatic and hot. Add wine, cover, and steam until mussels open.

Remove from heat immediately, discarding any unopened ones. Cool, strain liquid and reserve mussels and liquid separately.

Marinade

1 cup olive oil
1 tsp minced garlic
1 tsp finely diced shallot
2/5 cup sherry vinegar
1 tbsp chopped parsley
1 tsp honey
1 tbsp smoked paprika
1 Orange, zest only
1 cup mussel juice

In a sauce pan over medium heat, add 2 tablespoons of olive oil, garlic and shallot and heat gently until aromatic and just soft. Remove from heat and place in a small bowl.

Add all the ingredients except remainder of the oil, and whisk until incorporated.

Slowly whisk in remainder of olive oil.

Pick the cooled mussels out of the shell and into a bowl. Pour marinade over, cover, and place in fridge for minimum 1 hour.