CÓMO HACER MEJILLONES EN ESCABECHE CASEROS ¡Receta Tradicional Paso a Paso!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while maintaining a neutral flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without alcohol.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper can provide heat at a lower cost.

mussels

🥗Healthier: clams

💰Cheaper: canned mussels

Canned mussels are often less expensive and still flavorful.

Clean the mussels thoroughly, removing beards and impurities.

In a large pot, add the cleaned mussels and approximately 100 milliliters of water, then cover the pot and steam the mussels for 3-4 minutes until they open.

Once opened, turn off the heat and let the mussels cool slightly.

Carefully separate the mussel meat from the shells, discarding any mussels that did not open.

Strain the broth left in the pot and reserve it.

In another pot, heat the olive oil and add the whole garlic cloves with skin and black peppercorns, cooking for 4-5 minutes to infuse the oil.

Remove the pot from heat and add the bay leaves, optional rosemary, and paprika, then return to medium heat for 3-4 minutes to integrate the flavors.

Turn off the heat and add the vinegar to prevent it from evaporating.

Add the cleaned mussel meat to the pot, stirring to coat it in the marinade, then cover and let it cool until the escabeche reaches room temperature.

Transfer the contents to a covered container and refrigerate for a few hours to enhance the flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens