Pickled Mussels

1. 1

   In a large pot of boiling water, cook the mussels until they start to open, 20 to 30 seconds.

2. 2

   Using a slotted spoon, transfer the mussels to a bowl.

3. 3

   Remove the mussels from their shells; discard any mussels that do not open.

4. 4

   Cover and refrigerate the mussels.

5. 5

   Strain the accumulated mussel juices into a small bowl.

6. 6

   In a medium saucepan, heat the olive oil.

7. 7

   Add the onion, carrot and garlic and cook over moderately low heat until softened, about 4 minutes.

8. 8

   Add the mussel juices and cook over moderate heat until reduced by half, about 4 minutes.

9. 9

   Stir in the sherry vinegar, thyme, rosemary, pimenton, chives and orange zest and season with salt.

10. 10

    Transfer the marinade to a bowl and refrigerate until cold, about 30 minutes.

11. 11

    Pour the marinade over the mussels, cover and refrigerate for at least 3 hours and up to 8 hours.

12. 12

    Spoon the mussels into small bowls and top with the parsley.

13. 13

    Serve with crusty bread.

* Per serving · 4 servings · Values may vary.