Mussels Escabeche

1 lb. plump, medium-size mussels
6 tablespoons extra-virgin olive oil
8 garlic cloves thinly sliced crosswise
1 shallot peeled and cut into matchsticks
1 teaspoon smoked sweet Spanish paprika
1/4 teaspoon saffron threads
1/2 teaspoon kosher salt
3 1/2 tablespoons Champagne vinegar

Heat a 4-qt. pot over high heat. Add mussels and 1/4 cup water; immediately cover to trap steam. Cook just until mussels open, 2 to 4 minutes. Drain, discarding any unopened ones. Let cool, then scrape mussels from shells into a bowl.

Heat oil in a medium pot over medium heat. Add garlic, shallot, paprika, and saffron. Reduce heat to medium-low and cook, stirring often, until garlic and shallot are soft but not golden.

Remove mixture from heat and stir in salt and vinegar. Pour over mussels. Set bowl in a larger bowl of ice and cold water and let mussels cool until cold.

Transfer mussels and pickling mixture to a pt.-size jar (or 2 smaller ones). Tamp mussels gently to just subĀ­merge, then chill at least 1 and up to 3 days. Bring to room temperature before eating.

Southern Bacon-Fried Cabbage

6 slices bacon chopped
1 large onion chopped
3 cloves garlic minced
1 large head cabbage cored and chopped
2 tsp. seasoned salt
1/2 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder

1.Cook the bacon in a jumbo cooker over medium-high heat until crisp.
Remove the bacon to a paper towel-lined plate. Reserve 2 tbsp. of the bacon grease and discard the rest.

2.In the same jumbo cooker, return the 2-tbsp. bacon grease. Over medium-high heat cook the onion until it is soft, about 4 minutes. Add the garlic and continue to cook for an additional 1 minute. Stir in the cabbage and continue to cook and stir for 4-5 minutes. Add the seasoned salt, pepper, onion powder and garlic powder. Mix well.

3.Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes.

4.Just before serving, mix the bacon into the cooked cabbage. Serve immediately.