Simple Recipe for Mussels Escabeche
Ingredients
- 1 ½ lbs small to medium mussels
- ½ cup extra virgin olive oil
- ¼ cup white wine or champagne vinegar
- ½ tsp kosher salt
- 8 cloves garlic thinly sliced
- 1 shallot thinly sliced
- 2 tsp smoked sweet paprika
- 1 bay leaf
- ½ tsp hot chili sauce optional
Instructions
Cook Mussels:
- Heat a large sauté pan over high heat. Add mussels and ¼ cup water. Cover and steam until mussels open, 2–4 minutes. Discard any unopened shells. Let cool, then remove mussels from shells and set aside.
Prepare Marinade:
- In a medium saucepan, heat olive oil over medium heat. Add garlic, shallots, paprika, chili sauce, and bay leaf. Cook gently for 6–8 minutes, ensuring garlic and shallots soften without browning.
Combine and Store:
- Remove the marinade from heat and stir in salt and vinegar. Pour the warm marinade over the mussels in a clean jar. Allow the dish to cool to room temperature before sealing the jar. Refrigerate for at least 3 days to let the flavors develop.
Serve:
- Remove from the refrigerator about an hour before serving. Serve mussels on their shells, drizzled with the flavorful marinade.
Notes
Tips for Success:
Use the freshest mussels possible for the best flavor and texture.
Fresh herbs enhance the dish but dried herbs work well when fresh aren’t available.