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Marinated Mussels with Peppers Recipe - Mejillones Escabechados con Guindillas


Marinated Mussels with Vegetables - Ensalada de Mejillones Escabechados

Marinated Mussels with Vegetables - Ensalada de Mejillones Escabechados

(c) 2013 Lisa Sierra Licensed to About.com Inc.
This recipe is from our friend, Chef Jose. He prepares these marinated mussels to serve his guests as a first course in the summer. This easy dish can also be served as an appetizer, and is a great make-ahead dish. Saute carrots, leeks, onions and garlic, then simmer mussels and spices, and marinate for at least 4-6 hours, but allowing it to marinate overnight will result in a more flavorful dish.

Prep Time: 10 minutes

Cook Time: 20 minutes

Marinate: 8 hours

Total Time: 8 hours, 30 minutes

Yield: 6-8 servings


  • 2-3 large carrots
  • 1 large leek
  • 1 large yellow or white onions
  • 2.2 lbs (1 kg) raw mussels in shell
  • 5-6 garlic cloves
  • Spanish olive oil for sautéing
  • 3 bay leaves
  • 1 Tbsp peppercorns
  • 1 pinch Spanish paprika
  • 2 oz (60 ml) white wine
  • 2 oz (60 ml) red wine vinegar
  • 3-4 pickled "guindillas" (hot green peppers)


Clean and cook the mussels. Clean the mussels with a brush to remove all debris on shells. Rinse thoroughly under cold running water. Pour approximately 1-2 inches of water into a stock pot. Place cleaned mussels in to the water. Cover and turn heat on high. Cook until the shells open. Discard any mussels that do not open. Do not eat unopened mussels, since they can make you very ill!

Remove stock pot from stove and reserve water for use later. Place mussels in a colander. Rinse under cold water. Set aside and allow to cool.

Prepare vegetables. While mussels are cooling, peel the carrot and cut in julienne slices (lengthwise, about 1/4-inch wide). Peel and cut the onion in julienne slices about 1/8-inch wide. Thinly slice the white part of the leek in rounds. Peel and cut garlic cloves in quarters.

Pour a couple tablespoons Spanish olive oil into a large, heavy-bottomed frying pan and heat oil on medium. Sauté the sliced carrots, leek, onion and garlic for 5 minutes, or until onion is translucent, being careful not to burn the garlic. Remove pan from heat and add paprika, peppercorns, 4-8 oz (125-250 ml) reserved water from mussels, bay leaves, white wine, paprika and vinegar. Stir all ingredients until dissolved.

Remove mussels from their shells, and discard shells. Add mussels to pan with other ingredients and stir. Return frying pan to low heat on stove. Simmer on low to medium-low for 3-4 minutes, then remove from heat and allow to cool to room temperature.

Marinate and serve. Once mussel mixture is cooled, place in refrigerator for a minimum of 4-6 hours before serving. Remove from refrigerator a few minutes before serving. Add a few pickled peppers on top just before bringing to the table. Serve with slices of French-style bread.

Note: Although this dish is delicious when eaten the same day, the mussels and vegetables are even more flavorful when allowed to marinate overnight in refrigerator.

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