Pickled Mussels

• 1 teaspoon finely chopped rosemary
• 3 tablespoons minced onion
• 1 teaspoon finely grated orange zest
• 2 tablespoons minced carrot
• Kosher salt
• 1 tablespoon minced garlic
• 1 tablespoon chopped parsley
• 1 teaspoon finely chopped thyme
• 1/4 cup sherry vinegar
• Crusty bread, for serving
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons finely chopped chives
• 2 pounds mussels, scrubbed
• 1/4 teaspoon smoked Spanish paprika (pimenton de la Vera)

1. In a large pot of boiling water, cook the mussels until they start to open, 20 to 30 seconds.
2. Using a slotted spoon, transfer the mussels to a bowl.
3. Remove the mussels from their shells; discard any mussels that do not open.
4. Cover and refrigerate the mussels.
5. Strain the accumulated mussel juices into a small bowl.
6. In a medium saucepan, heat the olive oil.
7. Add the onion, carrot and garlic and cook over moderately low heat until softened, about 4 minutes.
8. Add the mussel juices and cook over moderate heat until reduced by half, about 4 minutes.
9. Stir in the sherry vinegar, thyme, rosemary, pimenton, chives and orange zest and season with salt.
10. Transfer the marinade to a bowl and refrigerate until cold, about 30 minutes.
11. Pour the marinade over the mussels, cover and refrigerate for at least 3 hours and up to 8 hours.
12. Spoon the mussels into small bowls and top with the parsley.
13. Serve with crusty bread.

rosemary, onion, orange zest, carrot, kosher salt, garlic, parsley, thyme, sherry vinegar, crusty bread, extravirgin olive oil, chives, mussels, paprika

Taken from www.foodandwine.com/recipes/pickled-mussels (may not work)