CTV Recipes

All Recipes
Clear all
Meals
Chefs
Dietary Concerns
More Options
Shows

Search Recipes

Mussels escabeche

Escabeche is a Spanish technique that both preserves and flavours an ingredient – try it with any seafood. 

YIELDS
6

Ingredients

  • 4 pounds (1.8 kg) mussels, scrubbed and de-bearded
  • 1 1/2 cups (350 ml) red wine vinegar
  • 3/4 cup (180 ml) olive oil
  • 1/2 cup (120 ml) water
  • 1 large shallot, finely minced
  • 1 garlic clove, minced on a rasp
  • 1/2 tablespoon (7.5 ml) sugar
  • 1/2 tablespoon (7.5 g) sweet paprika
  • Salt and pepper
  • Grilled slices of baguette, to serve

Directions

  1. Fill a large pot with around two inches of water and bring to a boil over medium-high heat. Place a large steamer basket over boiling water.
  2. Add mussels, cover the pot, and steam for two to three minutes or until all the shells have opened.
  3. Once the shells are cool enough to handle, carefully remove the meat from the shells, discarding the shells.
  4. In a large non-reactive container combine the red wine vinegar, olive oil, water, shallot, garlic, sugar, and sweet paprika. Season the mixture generously with salt. Season with pepper.
  5. Add the mussels to the mixture, ensuring they are submerged, and transfer to the refrigerator to marinate for at least two hours before serving.
  6. Spoon a small number of mussels onto a serving plate and spoon over a small amount of marinade.
  7. Serve immediately with grilled bread. Enjoy! 


You might like

View All Recipes
Clams casino Clams casino
Crispy keema samosas Crispy keema samosas
Crunchy dill ranch slaw Crunchy dill ranch slaw