Mussels Escabeche

• 1 pound plump, medium-size mussels
• 6 tablespoons extra-virgin olive oil
• 8 garlic cloves, thinly sliced crosswise
• 1 shallot, peeled and cut into matchsticks
• 1 teaspoon smoked sweet Spanish paprika (Pimenton de La Vera, dulce)*
• 1/4 teaspoon saffron threads
• 1/2 teaspoon kosher salt
• 3 1/2 tablespoons Champagne vinegar

1. Heat a 4-qt. pot over high heat. Add mussels and 1/4 cup water; immediately cover to trap steam. Cook just until mussels open, 2 to 4 minutes. Drain, discarding any unopened ones. Let cool, then scrape mussels from shells into a bowl.
2. Heat oil in a medium pot over medium heat. Add garlic, shallot, paprika, and saffron. Reduce heat to medium-low and cook, stirring often, until garlic and shallot are soft but not golden.
3. Remove mixture from heat and stir in salt and vinegar. Pour over mussels. Set bowl in a larger bowl of ice and cold water and let mussels cool until cold.
4. Transfer mussels and pickling mixture to a pt.-size jar (or 2 smaller ones). Tamp mussels gently to just sub-merge, then chill at least 1 and up to 3 days. Bring to room temperature before eating.
5. *Find the paprika at well-stocked grocery stores and online at spanishtable.com.
6. Make ahead: Up to 3 days, chilled.

mussels, extravirgin olive oil, garlic, shallot, sweet spanish paprika, saffron threads, kosher salt, vinegar

Taken from www.myrecipes.com/recipe/mussels-escabeche (may not work)