Mussel Escabeche Recipe

Prepare Mussels

Rinse mussels under cold water, discard any with broken shells or that do not close when tapped. Scrub shells and remove beards.

Heat 2 tbsp olive oil in a large wide sauté pan over medium heat. Add the sliced garlic and cook 30–45 seconds until fragrant but not browned.

Add the mussels and pour in the white wine (120 ml). Sprinkle 1 tsp sea salt and 1 tsp black pepper. Cover the pan and steam for 4–6 minutes, shaking the pan occasionally, until mussels open. Remove any unopened mussels and discard.

Using tongs, transfer mussels to a bowl and reserve 60–80 ml of the cooking liquid for use in the escabeche sauce. Keep mussels warm.

In a separate saucepan, warm 60 ml vegetable oil over medium heat. Add the thinly sliced onion, julienned carrot and the 2 smashed garlic cloves. Cook, stirring occasionally, until onions are translucent and carrots soften, about 6–8 minutes.

Stir in 1 tbsp fresh oregano, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Cook 30 seconds to bloom the spices.

Add 80 ml white wine vinegar, 60 ml water and 1 tsp brown sugar. Pour in the reserved mussel cooking liquid. Add the bay leaf. Bring to a gentle simmer and cook 4–5 minutes to meld flavors. Taste and adjust salt or acidity if needed. Remove from heat and let cool slightly.

If you prefer a thinner sauce for marinating, strain out solids and reserve liquid; otherwise keep the vegetables in the escabeche to serve with the mussels.

To finish mussels: place mussels in a shallow serving dish and spoon the warm escabeche sauce and vegetables over them so shells are lightly soaked. Allow to sit 10 minutes so flavors penetrate.

Char the eggplant: prick the eggplant a few times with a knife and roast over a gas flame, under a broiler, or on a grill until the skin is blackened and flesh is soft, about 10–15 minutes, turning to char evenly. Transfer to a bowl, cover tightly with plastic wrap, and let steam 10 minutes.

Peel the cooled eggplant, discard the skin and squeeze excess liquid from the flesh on a paper towel. Chop the flesh into small dice or roughly mince.

Chop or dice the jalapeño (remove seeds for less heat). In a bowl combine the chopped smoked eggplant, 1 cup diced nopales, minced shallot, jalapeño, 2 tbsp chopped cilantro, 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp smoked sea salt and 1/4 tsp black pepper. Mix gently to combine. Taste and adjust seasoning or lime to brighten.

Let the salsa rest 10–15 minutes to allow flavors to meld. If salsa seems dry, add another teaspoon of olive oil or splash of lime juice.

Dice the ripe avocado just before serving and toss lightly with a squeeze of lime to prevent browning and add brightness.

To plate: arrange warm escabeche-soaked mussels on a shallow platter. Spoon several tablespoons of smoked eggplant–nopales salsa over and around the mussels. Scatter diced avocado and microgreens or cilantro leaves on top. Serve with lime or lemon wedges on the side.

Serve immediately so mussels remain warm. Leftover escabeche can be refrigerated (cover) and enjoyed within 2 days; refrigerate salsa separately.