Fresh Mussel Escabeche

Name: Fresh Mussel Escabeche
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Spanish
Ingredients: 1 kg/2 lb 3 oz fresh mussels, cleaned and de-bearded; sea salt, for the cooking water; fresh olives and salad leaves, to serve; fresh olives and salad leaves, to serve; 250 ml/9 fl oz/1 cup olive oil; 120 ml/4 fl oz/½ cup sherry vinegar; 125 ml/4 fl oz/½ cup water; 100 ml/3½ fl oz/scant ½ cup dry white wine; 5 black peppercorns, crushed; 1 small onion, thinly sliced into rings; 4 garlic cloves, crushed; 1 tsp paprika; 1 tsp dried oregano; 1 clove; 2 bay leaves; 1 tsp sea salt

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

1 kg/2 lb 3 oz fresh mussels, cleaned and de-bearded
sea salt,

Europe
Spain
Fish course
Gluten-free
Pescatarian
Low carb
Keto
Mediterranean

Method

“Escabeche” pickling has been a common practice for preserving food in Spain for over a thousand years. Using a stock (bouillon) made of vinegar, wine, oil, bay leaves and peppercorns, many types of foods are pickled in this way, from wild mushrooms to small game birds to all types of seafood. Escabeche of mussels can be made the day before and is a perfect appetiser as part of a tapas platter.