Mussels Escabeche

Escabeches have long been used to pickle cooked fish or shellfish, fowl, game meats, and mushrooms. This technique was introduced to Spain, Portugal, and Sicily by the Moorish Arabs, probably in the fourteenth century, and was a delicious way of preserving food pre-refrigeration. Known as conservas in Portugal and Spain, you’ll see stores totally devoted to offering colorfully labeled cans of various fishes and meats preserved en escabeche. This version, known as mejillones