Appetizer: Spain – Mejillones En Escabeche (Pickled Blue Mussels)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 4 hrs

Total 4 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (1 kg) fresh blue mussels, cleaned
1 / 2 cup (120 ml) olive oil
1 / 3 cup (80 ml) white wine vinegar
1 small onion, thinly sliced
3 cloves garlic, thinly sliced
1 bay leaf
1 tsp (5 ml) sweet smoked paprika (pimentón dulce)
Salt and pepper, to taste
Chopped parsley, to garnish
Lemon slices, to serve

Show original ingredient measurements

2 lb / 1 kg fresh blue mussels, cleaned
1 / 2 cup (120 ml) olive oil
1 / 3 cup (80 ml) white wine vinegar
1 small onion, thinly sliced
3 cloves garlic, thinly sliced
1 bay leaf
1 tsp sweet smoked paprika (pimentón dulce)
Salt and pepper, to taste
Chopped parsley, to garnish
Lemon slices, to serve

Instructions

1. Steam or boil mussels in a little water until opened (about 4–5 minutes); drain and remove half shells if serving tapas-style.  
2. In a pan, warm olive oil gently and add sliced onion and garlic; cook until softened but not colored.  
3. Remove from heat, stir in vinegar, paprika, bay leaf, salt and pepper, then let cool slightly.  
4. Pour warm marinade over the mussels in a shallow dish or jar, ensuring mussels are covered; cool to room temperature.  
5. Refrigerate at least 4 hours (preferably overnight). Serve chilled, sprinkled with parsley and lemon.