Jul 14 2026
Restaurants›Il Buco Alimentari & Vineria›Mussels Escabeche Recipe

Mussels Escabeche Recipe

Inspired by Il Buco Alimentari & Vineria
Time35m
Serves4

cilantro, sherry vinegar

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Clean the Mussels

    Thoroughly rinse the mussels under cold running water, scrubbing the shells with a brush to remove any dirt or barnacles. Discard any mussels that are open and do not close when tapped.

  2. 2

    Chop the Vegetables

    Finely chop the red onion and bell pepper. Mince the garlic cloves and chop the cilantro, reserving a few sprigs for garnish.

Cooking

  1. 3

    Sauté the Aromatics

    In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the chopped red onion and bell pepper, cooking until the onion becomes translucent, about 5 minutes.

  2. 4

    Add the Mussels

    Add the cleaned mussels to the pot along with the bay leaves, salt, black peppercorns, and sherry vinegar. Stir well to combine all ingredients.

  3. 5

    Steam the Mussels

    Cover the pot and increase the heat to high. Steam the mussels for about 5-7 minutes, or until they have all opened. Discard any mussels that remain closed.

  4. 6

    Marinate the Mussels

    Once cooked, remove the pot from heat and let the mussels cool in the liquid for about 10 minutes. Then transfer the mussels to a serving dish and pour the cooking liquid over them.

Serving

  1. 7

    Garnish and Serve

    Sprinkle the chopped cilantro over the mussels. Serve warm or at room temperature with crusty bread or crackers on the side.

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