- Appetizer
- Shellfish
- Spanish
- Make-ahead
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the mussels
- 2 lb
fresh mussels, scrubbed, beards pulled off
- 1/2 cup
dry white wine
For the escabeche
- 1/2 cup
extra-virgin olive oil
- 4 cloves
garlic, thinly sliced
- 1
small shallot, thinly sliced (optional)
- 2
bay leaves
- 1 1/2 tsp
sweet smoked paprika (pimentón de la Vera)
- 1/4 tsp
hot smoked paprika or cayenne (optional)
- 1/4 cup
sherry vinegar
salt, to taste
To serve
- 1 tbsp
flat-leaf parsley, chopped (optional)
crusty bread or crackers
- Dairy-free
- Pescatarian
Contains shellfish (fresh mussels).
Not checked: hot smoked paprika or cayenne, crusty bread or crackers.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Rinse the mussels under cold water, scrubbing the shells and pulling off any stringy beards. Discard any that are cracked or that stay open when you tap them.
10 min
- 2 lb fresh mussels
- Step 2
Pour the white wine into a large pot, add the mussels, cover and set over high heat. Steam, shaking the pot once or twice, until the shells open, 4 to 6 minutes. Pull the pot off the heat as soon as most are open so they stay plump.
6 min
- 2 lb fresh mussels
- 1/2 cup dry white wine
- Step 3
Tip the mussels into a colander set over a bowl to catch the cooking liquid. When cool enough to handle, pluck the meat from the shells into a clean bowl and discard any mussels that did not open. Strain 1/4 cup of the cooking liquid through a fine sieve and set it aside; discard the rest.
10 min
- Step 4
In a small saucepan, warm the olive oil over medium-low heat. Add the garlic, shallot and bay leaves and cook gently until the garlic is pale gold and fragrant, 3 to 4 minutes. Do not let it brown.
4 min
- 1/2 cup extra-virgin olive oil
- 4 cloves garlic
- 1 small shallot
- 2 bay leaves
- Step 5
Take the pan off the heat and stir in both paprikas — off the heat so they don't scorch. Add the sherry vinegar and the reserved 1/4 cup mussel liquid, return to the heat and simmer for 1 minute. Season with salt, then let the escabeche cool for 10 minutes.
12 min
- 1 1/2 tsp sweet smoked paprika (pimentón de la Vera)
- 1/4 tsp hot smoked paprika or cayenne
- 1/4 cup sherry vinegar
- salt
- Step 6
Pour the warm escabeche over the mussels and stir gently to coat. Cover and refrigerate at least 4 hours, or overnight, stirring once if you think of it.
4 hr, hands-off
- Step 7
Let the mussels sit out for 15 minutes before serving so the oil loosens. Taste and add salt or a splash more vinegar if needed, scatter with parsley and serve with crusty bread or crackers.
15 min
- 1 tbsp flat-leaf parsley
- crusty bread or crackers
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026