GOMA Restaurant executive chef Josh Lopez had a busy 2016: being named the Brisbane Times Good Food Guide 2016 Chef of the Year, the same year that the iconic restaurant received its coveted second hat.
Josh has flexed his cooking talents at Gordon Ramsay’s Maze in London and staged at the world famous Noma in Copenhagen, but what we really wanted to know was: what does someone with a two hatted restaurant and a Good Food Guide award under their belt cook when they’re at home.
The answer: black lip mussel escabeche, and Josh snuck us the recipe.
So, whether you’re getting fancy after a visit to GOMA or just getting into your pajamas at home, this recipe will give your kitchen that two-hated restaurant feel (almost).
BLACK LIP MUSSEL ESCABECHE
(Serves 4)INGREDIENTS:
- 1kg black lip mussels, cleaned and beards removed
- 100ml dry white wine
- 100ml extra virgin olive oil
- 5-7 bay leaves
- 1 head garlic (whole, intact, root cut off)
- 2 onions (peeled, cut into wedges)
- 2 medium carrots, sliced
- ½ bunch fresh thyme
- 10 whole white peppercorns
- 2 tbsp sweet smoked paprika
- 200ml sherry vinegar
- Sea salt
METHOD (MUSSELS):
- Place a large saucepan with lid on a high heat.
- Once hot, add mussels and white wine. Cover and cook for 2 minutes.
- Drain mussels. Allow to cool before carefully removing from shells and setting aside.
METHOD (ESCABECHE):
- Add oil, bay leaves and garlic to a large saucepan and bring to a medium heat.
- Once hot, add the onions, carrots, thyme and peppercorns. Cover and continue to cook until tender or for approximately 10 minutes.
- Finish by adding paprika, vinegar and sea salt, and stir to combine.
- Add mussels to the escabeche and remove from the heat. Allow the mussels to infuse in the escabeche mix. For best results marinate over night or you can serve immediately!
