Appetizer

Orange Escabeche Mussels on Endive with Shaved Fennel

Name: Orange Escabeche Mussels on Endive with Shaved Fennel
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 lb (450g) mussels, scrubbed and debearded; 1/4 cup (60ml) dry white wine; 3 tbsp extra-virgin olive oil; 2 garlic cloves, thinly sliced; 1/2 tsp sweet smoked paprika (pimentón dulce); 1 bay leaf; 3 tbsp sherry vinegar; 2 wide strips orange zest; 1 tbsp fresh orange juice; 6 black peppercorns; 2 heads Belgian endive, leaves separated (8 large leaves); 1/4 small fennel bulb, shaved paper-thin; 1 tbsp chopped flat-leaf parsley; 1 tbsp chopped toasted almonds; pinch of flaky salt

Plump mussels are steamed open and marinated in a warm olive oil, sherry vinegar and orange zest escabeche. They are spooned into crunchy endive leaves with raw fennel for a hand-held starter that is bright, smoky and fresh.

383cal per serving 16gprotein 16gcarbs 26gfat 20min prep 15min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this