Welsh Tapas - Cregyn Gleision Mewn Marinâd - Mejillones en Escabeche

Photo © Rob Jones

I always cook for one more person than actually exists. It’s an old habit.

Goes back to my childhood I think. It was almost certain that when we were about to sit down to tea, somone would pitch up on the doorstep and there would be an obligation to say ‘come in, why don’t you, have you eaten?’ So it was always prudent to have a pan of something in reserve on the stove just in case.

So … I over-catered on the Moules Marinière the other day, and I really don’t like having seafood lingering on in the fridge, nor do I like waste. So I rustled up a little tapas. (It is safe to cook up left over mussels by the way. So long as it’s well heated.)

There was a bit of Marinière sauce left over too so half the battle was won.

I picked out the orphan Menai Mussels and set them aside.

In a pan, fried off in butter some more garlic, finely sliced carrot, along with some herbs and spices - Smoked Paprika, Bay, Oregano and some ground Cloves.

Into that about 100ml of White Wine. Add the old Marinière sauce and let it bubble a bit, adding the mussels, and some cornichon onions if you have some. I didn’t on this occasion.

I also added some limp Celery cut finely into the initial fry up, just because ….. I don’t like wasting anything.

I sprinkled a bit of Parmesan on top of mine to serve… not authentically Spanish I know, but .. that’s not the object.

Escabeche by the way just means Marinade.

The Mariniere was a stripey top worn by the French Navy in the 19th century, and also by Jean Paul Gaultier.

Educational and tasty!

RJ