Escabeche Mussels - deliciously easy!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while maintaining similar cooking properties.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is less expensive and works well for pickling.

paprika

🥗Healthier: smoked paprika

💰Cheaper: regular paprika

Regular paprika is cheaper and still adds flavor.

parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Dried parsley is more cost-effective and has a longer shelf life.

Heat a frying pan over medium heat and adjust to lower if necessary.

Add half a cup of extra virgin olive oil to the pan.

Add 3 cloves of garlic to the oil and let them simmer to release their juices.

Add 2 bay leaves and black peppercorns to the pan.

If desired, add red pepper flakes, splitting them in two for more flavor.

Cook the mixture slightly to infuse the flavors, about a few seconds.

Remove the pan from heat and discard the garlic, leaving the bay leaves and red pepper flakes.

Add 2 teaspoons of Spanish paprika to the oil and mix well.

Let the mixture cool slightly before adding sherry vinegar, being cautious of the foam created by the cold liquid.

Once cooled, transfer the mixture into a jar with the cooked mussels and let it marinate for at least 24 hours, preferably a week.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens