Spanish Marinated Mussels in Escabeche Sauce
These Spanish marinated mussels in escabeche sauce, are one of the most popular ways of eating mussels in Spain. Usually, they´re served straight out of a can and you eat them with toothpicks. In this recipe, we will be making them fresh, taking these marinated mussels to the next-level in greatness.
These mussels have an incredible flavor, they´re super easy to make and it all comes together in 30 minutes. I like to serve these mussels with the shell on, but you can always remove the shell once they are cooked. Either way, serve these mussels next to a crusty baguette to mop up all that yummy escabeche sauce 🙂 .
Speaking of the escabeche sauce, it is used to preserve fish here in Spain. Made with olive oil, vinegar and paprika. Make sure you use a good quality sweet smoked Spanish paprika. This is the key ingredient that gives the escabeche sauce that beautiful crimson color.
TIPS & TRICKS to make this recipe: If you can´t get cleaned mussels in your supermarket, just simply remove the beards from each one and scrape off any of the barnacles. I cooked my mussels with the lid on for 6 minutes, to ensure all the mussels open but without over-cooking them. You can serve these mussels warm or at room temperature. The longer they sit in the sauce, the better they will taste.
Key Ingredients & Cookware I used in this Recipe:
SWEET SMOKED SPANISH PAPRIKA
EXTRA VIRGIN SPANISH OLIVE OIL
Watch the Video Below on How to Make Spanish Marinated Mussels in Escabeche Sauce
Spanish Marinated Mussels in Escabeche Sauce Recipe
- 1 lbs fresh mussels 500 grams
- 2 tbsp extra virgin olive oil
- 4 cloves garlic
- 1/4 onion
- 1/2 tbsp sweet smoked Spanish paprika
- 1/2 cup white wine
- 2 tbsp white wine vinegar
- pinch sea salt
- pinch black pepper
- handful freshly chopped parsley
If your mussels are not already cleaned, remove the beards from the mussels and scrape off any of the barnacles, I like to use a butter knife, but you can also use a steel wool, rinse them under cold water as you clean them, once they are all cleaned finely mince 4 cloves of garlic and finely dice a 1/4 of an onion
Heat a large saute pan with a medium heat and pour in 2 tbsp of extra virgin olive oil, after 2 minutes add the diced onions and minced garlic and mix with the olive oil, 3 minutes later add in 1/2 tbsp of sweet smoked paprika and quickly mix it all together, then add in 1/2 cup white wine and a generous 2 tbsp of white wine vinegar, lightly season with sea salt & black pepper and mix it all together, turn up the heat to a medium-high and let it simmer for 4 minutes, then add the cleaned mussels in there, mix them around with the sauce and place a lid on the pan
After 6 minutes remove the lid, mix the opened mussels again with the sauce, lower the fire to a low-medium heat and let the mussels simmer in the sauce for 2 more minutes, remove from the heat, transfer to a serving dish and serve either warm or at room temperature topped off with some freshly chopped parsley, enjoy!
Get the Extra Virgin Spanish Olive Oil I used to make these Spanish Marinated Mussels.
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Spanish Marinated Mussels in Escabeche Sauce - Yum Goggle
[…] GET THE RECIPE […]30 . Apr . 2020
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