How to Make Mussels Escabeche | Serious Eats At Home

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice maintains sweetness without alcohol.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne adds heat and is often less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is commonly available and cheaper.

Start with fresh mussels, ensuring they are closed and alive by tapping them against a surface to see if they close up.

Rinse the mussels and check them one by one, discarding any that do not close when tapped.

Store mussels in an open container in the refrigerator, avoiding plastic bags or water to keep them alive.

Debear the mussels by grabbing and pulling down any beards with paper towels or a hand towel.

Place the mussels into a pot and steam them without any water, allowing them to release their natural juices.

Wait for the mussels to open up and release their liquor, which can be saved for other uses.

Prepare the escobache solution by heating olive oil in a pan on medium-low heat.

Add rosemary, marjoram, unpeeled whole garlic cloves, meyer lemon peel, bay leaves, cinnamon shavings, black peppercorn, and salt to the oil and let it simmer gently to infuse the flavors.

After simmering, remove from heat and let it cool slightly before adding sweet paprika and wine vinegar.

Shuck the mussels, transferring them to a bowl as you go, noting the different colors of the mussels.

Pour the cooled escobache solution over the shucked mussels.

Cure the mussels in the fridge for two to three days for optimal flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens