Edible Vancouver Island September/October 2023

IN SEASON RECIPE

RECIPE CHEF CHRIS KLASSEN OF THE DRAKE EATERY PHOTO DOMINIC HALL

YIELDS 2.5L SERVES 4-6

mussels

TO PREPARE MUSSELS 2 lbs Honey Mussels 1 glass dry white wine

METHOD FOR

Rinse and clean your mussels, removing any beards or debris. Place a wide pan on high heat. Once it is quite hot, place your clean mussels in the pan and place your white wine in with them. Immediately cover with a tight-fitting lid. Cook for about 3-5 minutes, until most of your mussels have opened fully. Remove pan from heat, take off the lid and let cool for a couple minutes.

Strain off the liquid and reserve for another use such as risotto or soup.

Discard any mussels tht are unopened.

escabeche

ESCABECHE INGREDIENTS 2½ cups white wine vinegar 1¾ cups water ½ cup white sugar 1 Tbsp kosher salt 2¼ cups olive oil 1 head garlic 2 Tbsp smoked/Spanish paprika 6 sprigs fresh thyme

METHOD FOR Peel your garlic down into separate cloves. Peel your lemon using a vegetable peeler or knife so that you remove a small

amount of pith. Place the peels to the side. Juice your lemon and strain out the seeds.

Combine vinegar, water, sugar, salt, olive oil, garlic cloves, paprika, thyme, lemon juice, lemon rinds and bay leaves into a pot large enough to leave room to boil. Bring mixture to a boil and then let it steep. While it is steeping, prep your mushrooms, chilis, shallots and peppers as indicated in ingredients list. Place mushrooms, chilis, shallots and peppers in a large, heat-proof bowl. Bring brine to a boil again and pour over your vegetables. Place a small plate or weight over top of vegetables to keep them submerged. Let them stand for 10 minutes. Add your mussels into the bowl. Once the mixture reaches room temperature, place in a new container and move to the fridge to fully cool. Once chilled, add any more smoke/preserved seafood you choose (smoke oysters, tuna), canned mackerel, anchovies or squid. TO SERVE Serve the pickled vegetables and seafood in a bowl or plate with a little bit of the brine and fresh olive oil. Serve with salty potato chips or crusty bread. Add other pickles from your fridge if you want to switch it up. (We have served ours with pickled rhubarb and sea asparagus for a local spring twist.) Bonus: if you have any favourite chili oil or chili crisp, sprinkle over top to kick it up.

rind of 1 lemon juice of 1 lemon 4 bay leaves

INGREDIENTS 1 bag salted potato chips

½ loaf crusty sourdough bread 1 small jar chili oil/chili crisp

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