Pasta with Creamy Mussels in Escabeche Sauce

This recipe balances the tangy flavour of the escabeche sauce with a creamy, rich pasta sauce. By incorporating some of the escabeche sauce to deglaze the pan and combining it with the cream, we achieve a harmonious blend of flavours.

1 can mussels in escabeche sauce
4 oz linguine or spaghetti
2 Tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 small shallot, finely chopped
⅛ cup escabeche sauce, from the mussels
⅛ cup dry white wine
1 cup heavy cream
½ cup chicken or vegetable broth
½ cup cherry tomatoes, halved
¼ cup fresh parsley, chopped
sea salt
black pepper, freshly ground

To Serve:
freshly grated Parmesan cheese

Cook the Pasta:
Cook the pasta according to package instructions until al dente. Drain and set aside.

Prepare the Sauce Base:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, cooking until fragrant and soft, about 3 minutes. Add the cherry tomatoes and cook until they blister and start to soften, about 3 minutes.

Deglaze with Escabeche Sauce and White Wine:
Pour in the escabeche sauce from the mussels and the white wine (totaling about ¼ cup of liquid) and cook for about 1-3 minutes, allowing the flavours to meld and the vinegar and wine to slightly reduce.

Add Cream and Broth:
Stir in the heavy cream and chicken or vegetable broth. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce thickens slightly, about 5 minutes.

Incorporate the Mussels:
Gently fold in the mussels from the can, breaking them into smaller pieces if desired.

Combine with Pasta:
Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, you can add a little more broth to reach your desired consistency.

Season and Garnish:
Season with salt and pepper to taste. Stir in the fresh parsley and cook for another minute to combine all the flavours.

Serve:
Transfer the pasta to serving plates and top with grated Parmesan cheese. Garnish with additional parsley if desired.

This creamy mussels in escabeche pasta offers a delightful balance of tangy and rich flavours, making it a perfect dish for those who love a hint of vinegar but prefer a milder, creamier sauce.