Makes 4-6 servings
1 1/2 Lb. cooked mussel meat, thawed
1 cup extra-virgin olive oil
2 Leeks, white and light green parts only thinly sliced
8 garlic cloves, thinly sliced crosswise
2 shallot, peeled and cut into matchsticks
2 teaspoon smoked paprika
1/4 teaspoon saffron threads
1/2 teaspoon kosher salt
1/2 cup sugar
1/2 cup water
1/2 cup rice vinegar
1/2 cup white wine vinegar
2 tsp sherry vinegar
In a medium saucepan, heat the olive oil over medium heat. Add leeks and cook until translucent about 8 minutes. Add the shallots, garlic and paprika and continue to cook until tender about 8 minutes. Season with salt.
Add the sugar, water and vinegars to the vegetables. Bring the mixture to a simmer and cook until slightly reduced about 5 minutes.
Place the mussel meat in a non-reactive bowl. Pour the mixture over the mussels and allow to cool at room temperature. Cover and refrigerate overnight. Bring to room temperature before serving.
Transfer the mussels and vegetables to a serving dish with a slotted spoon and drizzle with olive oil. Serve with toasted bread and mayonnaise.
Serve with a nice mixed green salad.
Serve over pasta.
Serve on crostini.