Name: Mussel Escabeche Dipping Oil
Total time: 10 min
Yield: 4
Ingredients: 120g tin pickled mussels or mussels escabeche; 30g mixed pitted olives, sliced; 20g sun-dried tomatoes in oil, chopped; 1 tsp capers, chopped; 50g fennel, finely diced into 3mm cubes, plus any fronds reserved (see Easy Swaps); 1 oregano sprig, leaves picked; 80ml oil – use the oil mixture from the mussels tin and top up with good-quality Spanish olive oil; 1 tsp sherry vinegar; Crusty bread to serve (gluten free if you need it to be)

VMG Recipes