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Mussels escabeche

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



  • 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


  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! 

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