A classic Spanish dish that's perfect as a drinking snack, appetizer, and more.
Steaming the mussels in their own liquid makes them plump and tender, ready to absorb all of the marinades flavors.
De Meià opts for mussels of the Ebro Delta in Catalonia, which are a touch smaller than Spain's other famous mussels from Galicia—“but sweeter”, he says—for his escabeche. He simply heats de-bearded mussels in an empty pot until they release their revered “mussel liquor” and steam in its vapor until plump and juicy.
Also important is properly highlighting the main ingredient, typically oily"blue" fish like sardines and mackerel, white fish, shellfish, or game meat like partridge, beef tongue, and rabbit. Lighter fare often calls for more subtle olive oils and fewer spices, while heftier flavors stand up to strong vinegars like grenache vinegar and more generous additions of herbs, spices, and sweeteners like honey. As Castro explains, “escabeche has Arab origins as a recipe used for preserving.
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