Mussels Escabeche with Aioli



  • 12 mussels
  • 50ml white wine
  • 100ml mayonnaise
  • 1 clove garlic, finely chopped


  • 100ml white wine vinegar
  • 200ml white wine
  • 300ml olive oil
  • 1 onion, finely sliced
  • 1 carrot, finely sliced
  • 10 coriander seeds, crushed
  • 1 clove garlic
  • pinch saffron
  • chopped fresh coriander


Wash and steam the mussels open with the white wine, remove one half of the shell and leave the mussels in the other shell for serving.

Sweat off the onion, carrot, garlic, coriander seeds and saffron until soft. Add vinegar and wine and cook out for a couple of minutes. Add olive oil and adjust seasoning, then remove from heat.

Just before serving, finish with chopped coriander. Mix the chopped garlic through the mayonnaise and season.