Mussels Escabeche* Recipe

Clean and prep mussels

Rinse mussels under cold water, discard any with cracked shells or that do not close when tapped. Pull off beards (the fibrous threads) by firmly tugging toward the hinge. Set cleaned mussels in a bowl in the refrigerator while you prepare the escabeche.

Cook mussels

In a large wide pot or Dutch oven, add 1 cup dry white wine, 1 cup water, 1 tsp salt, 1 tsp black pepper and 1 bay leaf. Bring to a vigorous simmer over medium-high heat. Add the cleaned mussels, cover, and steam for 4–6 minutes, shaking the pot once or twice until shells open. Remove the pot from heat as soon as most mussels have opened. Discard any mussels that remain closed. Using a slotted spoon, transfer mussels to a large bowl; reserve 1/2 cup of the cooking liquid and set aside. Keep mussels warm.

Sweat aromatics

In a medium skillet or saucepan over medium heat, add 6 tablespoons olive oil. When shimmering, add the finely chopped shallot and cook until translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Build the sauce

Stir in 2 tablespoons tomato paste and 1 tablespoon smoked paprika; cook 1 minute to bloom the spices. Add 1 cup crushed tomatoes and the reserved 1/2 cup mussel cooking liquid. Stir to combine and bring to a gentle simmer.

Season and finish

Add 3 tablespoons red wine vinegar, 1 teaspoon sugar, 1 teaspoon dry mustard, 1 tablespoon lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer gently for 6–8 minutes until the sauce thickens slightly and the flavors meld. Taste and adjust acidity or salt as needed. If you want heat, stir in up to 1 teaspoon red pepper flakes.

Herbs and cool

Remove the vinaigrette from heat and stir in 3 tablespoons chopped parsley and 2 tablespoons chopped cilantro (if using). Allow the escabeche to cool for 5 minutes so the flavors marry; the sauce should be warm but not piping hot when combined with mussels.

Combine mussels and vinaigrette: Pour the warm smoky tomato vinaigrette over the cooked mussels in the large bowl and gently toss to coat. Let sit for 5–10 minutes so mussels absorb the flavors (escabeche can be served warm or at room temperature).

Plate and garnish: Transfer mussels and sauce to a shallow serving bowl. Drizzle 1 tablespoon extra virgin olive oil over the top and sprinkle additional chopped parsley if desired. Serve with lemon wedges and crusty bread to soak up the sauce.