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Mexillóns en escabeche

Name: Mexillóns en escabeche
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Spanish
Ingredients: 1500 g live mussels; 50 ml water; 150 ml olive oil; 4 cloves garlic; 3 bay leaves; 1 tsp black peppercorns; 1 tsp sweet paprika; 75 ml white wine or sherry vinegar; 0.5 tsp salt

Mexillóns en escabeche: Galician mussels pickled in a paprika, vinegar and olive oil marinade

Features:

High protein Dairy free Make ahead

Cuisine:

Spanish

Galicia's estuaries are lined with the wooden rafts (bateas) where mussels grow on ropes, and the region's canneries have long sold them in escabeche: steamed, shelled and kept in a warm-spiced marinade of oil, vinegar and paprika. Made at home, they're a tapa for an aperitif with crisps and cold drinks, and they keep for several days. Throw away any mussels with cracked shells, and any open ones that don't close when tapped, before cooking. A common mistake is pouring the marinade over cold mussels straight from the fridge: mix while both are warm so the flavours soak in, then chill. Chef's tip: they taste best after a full day in the fridge.

Total time: 40 min
Difficulty: easy
Serves: 6

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Ingredients

Serves6

For the mussels

3 ⅓ lb live musselsscrubbed and debearded
3 ½ tbsp water

For the escabeche

¾ cup olive oil
4 cloves garlicsliced
3 bay leaves
1 tsp black peppercorns
1 tsp sweet paprika
¼ cup white wine or sherry vinegar
½ tsp salt

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garlic

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Method

0/5 done

Step 1: Check the 3 ⅓ lb live mussels: throw away any with cracked shells and any open ones that don't close when tapped firmly.
10 min
Step 2: Put them in a large pot with the 3 ½ tbsp water, cover and cook over a high heat for 4–5 minutes, shaking the pot, until they have opened. Throw away any that stay shut. Strain and keep 75 ml of the cooking liquid.
5 min
Step 3: When cool enough to handle, take the mussels out of their shells and put them in a clean glass or ceramic dish.
10 min
Step 4: Warm ¾ cup olive oil in a small pan over a low heat. Add 4 cloves garlic, 3 bay leaves and 1 tsp black peppercorns and cook for 3 minutes until the garlic is pale gold. Take off the heat, stir in 1 tsp sweet paprika, then carefully add ¼ cup white wine or sherry vinegar, the reserved cooking liquid and ½ tsp salt.
5 min
Step 5: Pour the warm escabeche over the mussels so they are covered. Cool, then cover and chill for at least 12 hours. Keep in the fridge and eat within 3 days, serving at cool room temperature.
5 min

Nutrition per serving

Calories: 260 kcal
Protein: 14 g
Carbs: 5 g
Fat: 21 g
Fibre: 0 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does mexillóns en escabeche take?: About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
How many people does it serve?: 6 as written. Change the servings above the ingredients and every amount scales to match.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
Can I make it ahead?: Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
What can I use instead of garlic?: ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
What can I use instead of bay leaves?: Leave it out, or a pinch of dried thyme (it's a background flavour).

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