Recipe by Chef Chris Klassen of The Drake Eatery
In September, we are in the middle of harvest here on the island. I try to work primarily with local products, which means preserving as much as possible before our farm offerings dwindle down to much smaller and less frequent deliveries. We love to preserve the colour and bright flavours of the end of summer so we can continue to offer the flavours that mingle so well with beer and drink all winter long.
We pickle a lot of sweet peppers and many varietals of chilis to help with that, and there are none better in the year than those that come in at the end of summer from our farms. I use the pickling liquid all winter to prop up salad dressings and seasonings for our dishes. I use the chilis for adding heat to our sauces, and the chilis and peppers themselves for their crimson hues and intense flavours that will help brighten up any dish in the middle of winter. The many varietals of chilis work well for fermented hot sauces and pickles that can bring intense heat or a tickle to any dish. Pickled jalapenos are a versatile ingredient to use in everything from sauces, sandwiches and pizzas, and I love pickled sweet peppers for seasoning vegetables and adding to dishes for crunch, acidity and sweetness.
Instructions
INGREDIENTS TO PREPARE MUSSELS
2 lbs honey mussels
1 glass dry white wine
METHOD FOR MUSSELS
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.
Remove carefully all mussel meat from the shells and chill down in a bowl. (Note: I have found kitchen scissors to be helpful in separating some mussels carefully from the shells.)
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
rind of 1 lemon
juice of 1 lemon
4 bay leaves
2 fresh chilis (Jalapenos, Thai chilis, Hungarian, etc.), sliced into ½-inch thick rings (optional: remove seeds)
2 sweet peppers, sliced into strands or largely diced
2 shallots/red onions, sliced into ½-inch thick rings
¼ lb oyster mushrooms, peeled into smaller strands and woody bases removed
¼ lb smoked Albacore Tuna/other preserved seafood
METHOD FOR ESCABECHE
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.
INGREDIENTS FOR SERVING
1 bag salted potato chips
½ loaf crusty sourdough bread.
1 small jar chili oil/chili crisp
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.
