When I’m being a little lazy, we love picking up mussels. I keep it simple, white wine, garlic, etc. and my 9-year-old devours them. Though I was wanting to get out of my French style mussel habit and looked for tacos with mussels. I landed on Enrique Olvera’s mussel tostada recipe and drew inspiration. Then the night prior, we had a Portuguese wine and it made me think of all my trips there and all the amazing food I ate. Thanks to my colleague Ana Teixeira who introduced me to all the amazing restaurants in Lisbon…so it got me thinking of all the marinated vegetables and of course mussels, sardines, oysters, tuna I ate in a perfect olive oil. So, this is how I landed with this version, I hope you get to try it and feel free to modify and experiment as that is part of the fun!
2 lbs of mussels
½ cup of Sauvignon Blanc
½ cup of chicken broth
4 smashed garlic
1 sprig of thyme
ESCABECHE (make 12 hours prior)
• 1 cup of Portuguese Olive Oil
• 1 cup of White Vinegar
• 2 chopped jalapeños - deveined
• 2 Yukon Potatoes, peeled and cubed
• ½ lb rainbow baby carrots chopped
• 1 bay leaf
• 1 tsp of smoked paprika
• A bunch of chopped parsley
• Salt to taste
• 4 chipotles with a little of its juice from the canned ones
• 5 tbsp mayonnaise
• 1 garlic clove
• Thinly sliced Avocado
Blue Corn 4” Yoli tortillas (mini taco size)
Start by bringing a pot to boil and add a tablespoon of salt. Then add your potatoes and cook for about 15 minutes. Bring out and give them an ice bath.
At the same time in a separate pot, place the carrots and just barely cover with water. Bring to a boil and then lower to simmer. Cook for 10 minutes and remove—give an ice bath.
In a mixing bowl add your oil, vinegar, paprika and add salt to taste. Once that is all mixed in and you have seasoned, add your jalapeños, potatoes, carrots, chopped parsley and bay leaf. Mix it all around and place on a glass container – cover, place in the fridge and let it sit for at least 12 hours prior using.
Place your chipotles, garlic and mayonnaise in a food processor and pulse until smooth.
Clean your mussels, throw away any dead ones and set aside. In a sauté pan, add your wine, chicken broth, thyme and garlic and bring to a quick boil then reduce heat. Simmer for 5 minutes then add the mussels. Cover and increase to a high heat and cook until mussels are open, about 5 minutes. Remove from heat. In a plate, carefully remove the mussels from the shell and set aside.
Heat up your 4" blue corn tortillas in a very hot cast iron. Spread a tiny bit of butter and go in batches until you heat your desired amount of tortillas. Set on a tortilla warmer.
Set your tortilla and spoon a teaspoon of chipotle mayonnaise. Add a teaspoon of the escabeche—make sure to drain oil/vinegar. Add avocado sliver and top with mussels. Drizzle with some of the oil/vinegar from the escabeche. Enjoy!!