La Brújula Mussels In Escabeche Recipe

Clean and inspect

Rinse the mussels under cold water. Discard any with cracked shells or that do not close when tapped. Remove beards by pulling them toward the hinge with a firm tug.

In a large pot or wide skillet with a tight-fitting lid, heat 2 tbs extra-virgin olive oil over medium-high heat. Add the cleaned mussels and pour in 1 cup dry white wine. Season with 1 tsp coarse sea salt and 1 tsp black pepper. Cover and steam until mussels open, about 5–7 minutes, shaking the pot once or twice. Discard any mussels that do not open.

Using tongs, transfer the steamed mussels to a bowl and reserve 3/4 cup of the cooking liquid by straining it through a fine mesh to remove grit. Set mussels and strained cooking liquid aside while you make the escabeche.

In a wide sauté pan, warm 4 tbs extra-virgin olive oil over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add the thinly sliced garlic and 2 bay leaves and cook 1–2 minutes more until fragrant, taking care not to brown the garlic.

Reduce heat to medium-low and sprinkle in 2 tsp sweet smoked pimentón and 1/2 tsp hot pimentón (if using). Stir constantly for 20–30 seconds to bloom the paprika in the oil — do not let it burn.

Carefully pour in 3/4 cup white wine vinegar and 1/4 cup water (the pan may steam). Add 1/2 tsp granulated sugar, 1 tsp coarse sea salt, and 1/2 tsp freshly ground black pepper. Stir to combine and bring the mixture to a gentle simmer.

Add the reserved 3/4 cup mussel cooking liquid to the pan to deepen flavor. Simmer the escabeche gently for 4–6 minutes to meld flavors and slightly reduce. Taste and adjust salt, vinegar, or sugar as needed; it should be bright, smoky, and balanced between acid and a touch of sweetness.

Stir in 2 tbs chopped fresh parsley and the juice of 1 lemon. Remove from heat and discard the bay leaves.

Return the mussels to the pan, tossing them gently in the warm escabeche to coat and heat through for 1–2 minutes. Do not overcook — just reheat to combine flavors.

Alternatively, for a more pickled result, place mussels and escabeche in a shallow container, pour sauce over to cover, let cool to room temperature, then refrigerate for at least 2 hours or up to 24 hours before serving; bring to cool room temperature to serve.

Transfer mussels and escabeche to a serving bowl. Spoon extra escabeche over the mussels. Garnish with extra chopped parsley and lemon wedges. Serve with crusty bread to soak up the sauce.

Estimated plating: divide between 4 plates for a main course, or serve as an appetizer for 6–8.