Mussels Escabeche with Charred Sourdough and Goat’s Cheese

Recipe, photography and video created for Tohu Wines.

Serves 3-4

• 1.5kg mussels in shell, cleaned and debearded

• 1 cup light extra-virgin olive oil

• 1 head garlic, separated into unpeeled cloves

• 2 sprigs rosemary

• 5 sprigs thyme, plus extra to garnish

• 2 bay leaves

• 1 teaspoon whole black peppercorns

• Peeled zest of half a lemon, cut into thin strips

• Peeled zest of half a lemon, cut into thin strips

• 1/2 cup Tohu Whenua Matua Albariño

• 1/2 cup good-quality white wine vinegar

• 1/4 tsp ground sweet paprika

• 1/2 tsp salt

• 2 thick slices sourdough, each cut into halves

• 150g goats cheese

1. Place the mussels in a large pot, with a splash of stock or wine. Cover with a lid and set over medium-high heat. Steam for 5-7 minutes until they open. Discard any mussels that don’t open after 8 minutes.

2. Pick the mussel meat of the shells, and place them in a large jar, or shallow dish that has a lid.

3. To make the marinade, pour the olive oil into a pan and add the garlic cloves, rosemary, thyme, bay leaves, peppercorns and citrus zests. Bring to a gentle bubble over medium-low heat, then reduce heat to low and allow to infuse for 10-15 minutes until very fragrant. Remove from heat and allow to cool slightly.

4. Add the Tohu Whenua Matua Albariño, vinegar, paprika and salt, and stir to combine. Pour the marinade over the mussels, to completely submerge.

5. Cover with a lid and refrigerate for at least 24 hours, or up to 10 days, before serving.

6. To serve, brush the sourdough all over with olive oil. Place in a grill pan or skillet over high heat, and cook on 2-3 minutes per side until visibly charred.

7. Divide the goat’s cheese evenly between the sourdough and spread. Pile over the mussel and drizzle over a few spoonfuls of the marinade. Garnish with fresh thyme. Serve immediately, with a glass of Tohu Whenua Matua Albariño.