Mussels Escabèche with Hot Paprika

Mussels Escabèche with Hot Paprika
  • 8 servings
  • 0:15 Preparation
  • 0:06 Cooking
  • 12:21 Total Time


Add all
  • 1 lb
    (450 g)


  • marinade:

  • 3/4 cup
    (190 mL)

    olive oil

  • 3/4 cup
    (190 mL)

    rice vinegar

  • 1/4 cup
    (60 mL)

    finely sliced onion

  • 1 Tbsp.
    (15 mL)

    chopped parsley

  • 2 Tbsp.
    (30 mL)

    hot paprika

  • 2

    bay leaves

  • 2

    unpeeled garlic cloves

  • 1

    lemon, juice only

  • Salt and pepper to taste


In a big pot, cook mussels in 2 in. (5 cm) water.

Remove from heat as soon as mussels open; discard unopened mussels.

Rinse mussels under cold water, remove from their shells and reserve shells.

In a saucepan, combine marinade ingredients.

Bring to a boil and pour into Mason or other glass jars.

Add mussels, cover and refrigerate 12 hours or, ideally, 24 hours.

Serve chilled mussels and marinade in reserved shells.

Source: Chef Ian Perreault

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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