Mussels in Escabeche Sauce

​Mussels in escabeche sauce are a cherished component of Portuguese cuisine, reflecting the country’s rich maritime heritage. This traditional delicacy involves marinating freshly cooked mussels in a tangy blend of olive oil, vinegar, garlic, and aromatic spices—a method that enhances their flavour and preserves them. The escabeche technique, with roots tracing back to the Moors, has been embraced across the Iberian Peninsula for centuries, showcasing the fusion of cultural influences in Portuguese gastronomy.​

Visually, these mussels display a vibrant orange hue, contrasting beautifully with the rich, reddish-brown escabeche sauce. The aroma is an enticing mix of briny sea notes intertwined with hints of garlic and smoky paprika. Upon tasting, the mussels offer a tender, slightly chewy texture, complemented by the sauce’s harmonious balance of acidity and warmth from the spices, leaving a lingering, satisfying finish.​

For the perfect pairing, a crisp and refreshing white wine like Albariño would be an excellent choice. Its bright acidity, citrus notes, and subtle minerality complement the mussels’ briny and tangy profile, enhancing the overall experience.​