Spanish Mussels in Escabeche

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Escabeche turns mussels into a bright make-ahead tapa, with paprika, vinegar and olive oil giving the shellfish a deep orange marinade and a punchy finish.

Serves: 6 people

Preparation time: 9 min

Ingredients

• Fresh mussels – 2 kg
• Olive oil – 120 ml
• Onion – 1 small, sliced
• Garlic – 3 cloves, sliced
• Sweet paprika – 2 tsp
• Bay leaves – 2
• White wine vinegar – 100 ml
• Water – 100 ml
• Salt – to taste
• Black peppercorns – 1 tsp

Method

STEP 1
Steam the mussels first in a dry pan with a lid or with a splash of water, just until they open. Remove them from the shells and keep the meat aside.
STEP 2
Heat the olive oil gently in a saucepan and cook the onion and garlic without browning. You want them soft and fragrant rather than crisp.
STEP 3
Take the pan off the heat for a moment, stir in the paprika, then add the bay leaves, peppercorns, vinegar and water. Return it to the heat and let the marinade simmer for 3 minutes.
STEP 4
Taste the escabeche. It should be punchy but not harsh. Add a pinch of salt if needed.
STEP 5
Put the mussel meat into a shallow dish and pour the warm marinade over it. Make sure everything is lightly covered.
STEP 6
Cool completely, then chill for several hours before serving so the mussels can absorb the flavour.