Stephanie Izard’s Signature Steamed Mussel and Fennel Escabeche

This vibrant and refreshing dish, a true testament to Stephanie Izard’s culinary prowess, is perfect for entertaining guests or enjoying as a delightful family meal. It graciously serves 4 as a generous appetizer, or 2-3 as a satisfying light main course, offering a wonderful balance of textures, temperatures, and dynamic flavors that will awaken your palate.

Escabeche is a fascinating and ancient culinary technique with a rich and diverse history, celebrated across various global cuisines, from the vibrant kitchens of Puerto Rico and Jamaica to the rustic charm of Spain and the sophisticated traditions of Provence. While its spelling and pronunciation might gracefully vary by region and dialect, the core concept underpinning escabeche remains beautifully consistent: it’s an acidic marinade, typically used to preserve or delicately flavor cooked fish or meat. I have always found escabeche to be particularly well-suited for richer, oilier fish such as mackerel, or, as showcased in this truly delightful recipe, for plump, succulent, and tender mussels. The bright, tangy acidity of the marinade cuts through the natural richness of the seafood with elegant precision, creating a harmonious and utterly refreshing balance that truly awakens and stimulates the palate in the most delightful way.

Exquisite Steamed Mussels

Achieving perfectly steamed mussels is the essential foundation of this incredible escabeche. Follow these precise steps to ensure tender, flavorful, and impeccably cooked results every single time.

• 1 tablespoon high-quality extra virgin olive oil
• 1/2 cup sweet onion, finely chopped for even cooking and distribution
• 2 cloves fresh garlic, thinly sliced for a delicate aroma
• 2 pounds live, fresh mussels, thoroughly cleaned and meticulously de-bearded (please refer to our crucial tip below for detailed instructions!)
• Salt and freshly ground black pepper, to taste, to enhance natural flavors
• 2 sprigs of fresh thyme, for an aromatic depth
• 3/4 cup crisp, dry white wine (such as a Sauvignon Blanc, Pinot Grigio, or even a dry Vermouth)

Instructions for Steamed Mussels:

1. In a large, heavy-bottomed saucepot or a substantial Dutch oven, heat the olive oil over medium-high heat until it shimmers invitingly. Add the finely chopped onion and thinly sliced garlic, and sweat them gently for approximately two minutes until they become wonderfully translucent and intensely fragrant, taking care not to allow them to brown. This gentle sautéing process masterfully coaxes out their inherent natural sweetness.
2. Carefully add the prepared mussels to the pot. Stir them well with a sturdy wooden spoon or spatula to ensure they are thoroughly and evenly coated with the aromatic onion and garlic mixture. Season generously with a pinch of salt and a grind of fresh pepper to truly enhance their natural, delicate flavors.
3. Pour in the crisp white wine and introduce the fresh thyme sprigs. The wine, as it heats, will create the essential steam needed to cook the mussels perfectly and infuse them with its subtle notes.
4. Immediately cover the pot tightly with a well-fitting lid and allow the mussels to steam vigorously. Cook for approximately three to five minutes, or until the mussel shells have just sprung open. It is crucial to keep a close eye on them; overcooking can quickly render them tough and rubbery. Promptly discard any mussels that stubbornly do not open after the cooking time, as they were likely dead before cooking.
5. Once cooked, carefully remove the mussels from their shells, discarding all the empty shells. Place the tender, succulent mussel meat in a clean bowl and set it aside to cool slightly while you proceed with the preparation of the exquisite escabeche.

Vibrant Fennel Escabeche

This tangy, aromatic, and visually stunning marinade is truly what elevates this dish, infusing the mussels with bright, complex, and utterly refreshing flavors.

• 1 tablespoon extra virgin olive oil
• 1/2 medium red bell pepper, cored, seeded, and meticulously julienned (cut into elegant thin strips)
• 1/4 cup red onion, thinly sliced into delicate rings or half-moons
• 1 cup fennel bulb, outer layers removed, thinly sliced (reserve some delicate fronds for a beautiful garnish if desired)
• 1 serrano chile, stemmed, with seeds removed for a milder heat (or left in for those who prefer more spice), and thinly sliced
• 1 clove fresh garlic, finely minced to release its full aroma
• 3 tablespoons white balsamic vinegar, for a lighter, brighter acidity
• 1 tablespoon white wine, complementing the mussels’ flavors
• 1 teaspoon granulated sugar, to balance the acidity
• Salt and freshly ground black pepper, to taste, for perfect seasoning

Instructions for Fennel Escabeche:

1. In a medium skillet or a well-heated sauté pan, warm the olive oil over medium heat. Add the julienned red pepper, thinly sliced red onion, sliced fennel bulb, serrano chile, and minced garlic. Sauté these vibrant vegetables gently, stirring frequently, for about three minutes. The objective here is to tenderize them beautifully without allowing them to brown, thus preserving their vivid color, crisp texture, and fresh, distinct taste.
2. Pour in the white balsamic vinegar and the white wine, then carefully add the granulated sugar. Season the mixture generously with salt and freshly ground pepper. Stir everything well to thoroughly combine all the magnificent flavors.
3. Continue to cook for another minute or until the liquid has reduced considerably, almost to the point of complete evaporation, creating a wonderfully concentrated and flavorful glaze that clings beautifully to the vegetables.
4. Carefully pour this warm, aromatic vegetable mixture over the reserved steamed mussels. Gently toss the mussels and escabeche to ensure all the tender mussel pieces are evenly coated with the vibrant, tangy marinade.
5. Transfer the entire exquisite mixture to a clean, non-reactive bowl or container and place it diligently in the refrigerator. Chill for at least one full hour to allow the flavors to meld, marry, and deepen harmoniously. For optimal taste development, this can be prepared up to overnight, allowing the mussels to fully absorb the escabeche’s delightful and complex tang.

Crisp Bruschetta Perfection

Serving this delectable escabeche on perfectly toasted bruschetta adds a magnificent textural contrast and makes for an elegant, inviting presentation that’s sure to impress.

• 12 slices of a high-quality baguette, cut on a bias (diagonally) to about half an inch thick
• 1 teaspoon extra virgin olive oil
• Salt, to taste, preferably flaky sea salt
• 3 large fresh basil leaves, expertly “chiffonade” (stacked, rolled, and sliced into very thin, delicate strips)

Instructions for Bruschetta:

1. Preheat your oven to 375°F (190°C) to ensure even toasting.
2. Arrange the baguette slices neatly on a baking sheet. Lightly brush one side of each slice with a small amount of olive oil, then sprinkle evenly with a pinch of salt.
3. Bake in the preheated oven for approximately 5-7 minutes, or until the bread is just toasted to a light golden brown and possesses a wonderfully satisfying crispness.
4. While the bruschetta is gracefully baking, retrieve the mussel escabeche from the refrigerator to allow it to gently come closer to room temperature. This crucial step helps to bring out its full, nuanced range of flavors and aromas.
5. Once the bread slices are beautifully toasted and ready, artfully arrange three on each individual serving plate. Top each toasted slice with a small, yet generous, pile of the chilled, vibrant mussel escabeche.
6. Garnish each bruschetta with delicate threads of fresh basil chiffonade for an aromatic finish, a pop of verdant color, and an added layer of fresh taste. Serve immediately and savor this exquisite appetizer, a true testament to culinary artistry!