Dressed Potatoes with Mussels in Escabeche

Dressed Potatoes with Mussels in Escabeche

Dressed potatoes with mussels in escabeche is a simple, tasty recipe, perfect as a starter, a tapa or a cold dish for any special meal. It is a very Mediterranean dish, made with humble ingredients but full of flavour.

For this recipe we use La Lata Mussels in Escabeche 13/18 – 115 g, a gourmet tinned product available at Iberian Market. According to the product sheet, they are made with mussels, olive oil, wine vinegar, salt, bay leaf, pepper and spices, an ideal combination for adding intensity and that slightly tangy note so typical of escabeche.

Ingredients (serves 2-3):

• 1 tin of La Lata Mussels in Escabeche 13/18 – 115 g.
• 3 medium potatoes.
• 2 hard-boiled eggs.
• 1/2 red onion.
• Chopped fresh parsley.
• Extra virgin olive oil.
• Salt to taste.
• Freshly ground black pepper.
• A few drops of vinegar (optional).

Method:

1. Wash the potatoes well and boil them in salted water until tender.
2. Once cooked, let them cool slightly, then peel and cut them into thick slices or large cubes.
3. Boil the eggs for about 10 minutes, cool, peel and cut them into quarters.
4. Place the potatoes in a large serving dish and add the thinly sliced red onion.
5. Open the tin of mussels and set aside some of the escabeche marinade for the dressing.
6. Carefully arrange the mussels over the potatoes so that they keep their shape and look their best.
7. Add the hard-boiled eggs and dress with a little of the escabeche from the tin, extra virgin olive oil, salt and black pepper.
8. Finish with chopped fresh parsley and leave to rest for a few minutes before serving.

Chef's tip:

For a tastier result, prepare the potatoes a little in advance and let them soak up some of the dressing before adding the mussels. This way the dish gains intensity without losing its freshness.

Serve it warm or cold, with crusty bread or as part of an aperitif spread alongside other gourmet tinned delicacies.