Dish

Mejillones en escabeche

Pickled Mussels

Mejillones en escabeche is made by cooking mussels in a marinade made with vinegar, olive oil, garlic, and other spices. The dish is often served cold as an appetizer or snack. Mejillones en escabeche is a popular dish in coastal regions of Spain and is often served in local restaurants and tapas bars.

European cuisine› Mediterranean cuisine› Spanish cuisine

Seafood› Mollusk Dish› Mussel Dish

Origins and history

Mejillones en escabeche is a traditional Spanish dish that has been enjoyed for generations. It is believed to have originated in the coastal regions of the country and has since become a popular dish throughout Spain.

Dietary considerations

Mejillones en escabeche is a seafood dish and may not be suitable for those with shellfish allergies.

Variations

There are many variations of mejillones en escabeche, including the addition of other herbs and spices such as paprika or bay leaves. Some recipes also call for the use of white wine or other types of seafood such as shrimp or squid.

Presentation and garnishing

Mejillones en escabeche can be garnished with chopped parsley or other fresh herbs. It is often served in a large bowl or platter for sharing with friends and family.

Tips & Tricks

To ensure that the mussels are cooked through, be sure to discard any that do not open during cooking.

Side-dishes

Mejillones en escabeche can be served with a variety of side dishes, including bread, crackers, or other snacks. It is also often served with a side of olives or pickled vegetables.