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.
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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