Betawi-style Escabeche Mussels

Ingredients

In this Betawi adaptation of Mejillones en escabeche, we incorporate the unique flavors of Betawi cuisine. We replace some of the traditional Spanish ingredients with Betawi spices such as galangal, lemongrass, and turmeric. These additions infuse the dish with a distinctively Indonesian taste, while still maintaining the essence of the original escabeche technique. We alse have the original recipe for Mejillones en escabeche, so you can check it out.

• 500 grams (1.1 lbs) fresh mussels, cleaned and debearded 500 grams (1.1 lbs) fresh mussels, cleaned and debearded
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 cm (0.8 inch) galangal, sliced 2 cm (0.8 inch) galangal, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 tablespoons tamarind juice 2 tablespoons tamarind juice
• 2 tablespoons sweet soy sauce (kecap manis) 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the sliced onion, minced garlic, and sliced red chilies. Sauté until the onion becomes translucent.
3. 3.
   Add the bruised lemongrass, sliced galangal, and turmeric powder. Stir-fry for a minute to release the aromas.
4. 4.
   Add the cleaned mussels to the pan and stir well to coat them with the spices.
5. 5.
   Pour in the tamarind juice, sweet soy sauce, vinegar, sugar, and a pinch of salt. Stir to combine.
6. 6.
   Cover the pan and let the mussels cook for about 5-7 minutes, or until they open up.
7. 7.
   Once the mussels are cooked, remove them from the pan and set aside.
8. 8.
   Increase the heat and let the sauce reduce until it thickens slightly.
9. 9.
   Pour the sauce over the cooked mussels and garnish with fresh cilantro leaves.
10. 10.
    Serve the Betawi-style Escabeche Mussels hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Galangal — If you can't find fresh galangal, you can substitute it with galangal powder. Use 1 teaspoon of powder for every 2 cm (0.8 inch) of fresh galangal.
• Lemongrass — To bruise the lemongrass, gently pound the stalks with the back of a knife or a rolling pin. This helps release the flavors.
• Tamarind juice — Soak tamarind pulp in warm water and then strain it to obtain the juice. Alternatively, you can use ready-made tamarind paste or concentrate.

Tips & Tricks

• For a spicier kick, add more red chilies or include a small amount of bird's eye chilies.
• Make sure to discard any mussels that do not open during cooking, as they may be spoiled.
• Adjust the sweetness and tanginess of the sauce according to your preference by adding more sugar or vinegar.
• This dish can be served as an appetizer or as a main course with steamed rice and a side of vegetables.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Betawi-style Escabeche Mussels hot, either as an appetizer or as a main course. Accompany it with steamed rice or crusty bread to soak up the flavorful sauce. Garnish with fresh cilantro leaves for a pop of color and added freshness.

Presentation advice

Arrange the cooked mussels on a serving platter, with the vibrant sauce drizzled over them. Sprinkle some fresh cilantro leaves on top for an appealing presentation. Serve with a side of steamed rice or crusty bread to complete the dish.