How to make ESCABECHE OR PICKLED MUSSELS

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.

Clean mussels under cold water, scrubbing the shells to remove any debris.

In a large pot, combine water and white wine; bring to a boil over high heat.

Add mussels to the pot, cover, and steam until they open, about 5-7 minutes.

Remove mussels from the pot and let cool; discard any that remain closed.

In a separate pan, heat olive oil over medium heat until shimmering.

Add sliced onion and minced garlic; sauté until translucent, about 3-4 minutes.

Stir in bay leaves, paprika, cayenne pepper, salt, and black pepper; cook for 1 minute to bloom spices.

Pour in vinegar and bring to a simmer; cook for 2-3 minutes to reduce slightly.

Add the mussels to the pan, tossing to coat them in the marinade.

Remove from heat and add diced red bell pepper and chopped parsley.

Transfer mussels and marinade to a serving dish; let cool to room temperature.

Refrigerate for at least 2 hours to allow flavors to meld before serving.

Serve chilled or at room temperature with lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens