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Spanish Marinated Mussels in Escabeche Sauce Recipe

Course Appetizer
Cuisine Spanish
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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

  3. 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!

Recipe Notes

Get the Extra Virgin Spanish Olive Oil I used to make these Spanish Marinated Mussels.