How to Enjoy Escabeche Mussels?
Steamed potatoes lightly seasoned with olive oil and parsley make for a classic and delicious accompaniment. Alternatively, opt for a fresh baguette to dip into the flavorful sauce. Escabeche mussels also pair well with perfectly cooked basmati rice, absorbing the sauce's flavors and spices.
Some Recipe Ideas to Cook with Escabeche Mussels
- - Escabeche mussels with potatoes and chorizo: Cook the escabeche mussels. Serve them on a bed of roasted potatoes and add slices of grilled chorizo for an extra flavor kick;
- - Escabeche mussel salad: Prepare a salad with escabeche mussels, fresh vegetables (tomatoes, cucumbers, bell peppers), and fresh herbs (parsley, coriander). Lightly season with a drizzle of olive oil and lemon juice;
- - Pasta with escabeche mussels: Cook pasta al dente. Mix the escabeche mussels with the cooked pasta and add shavings of Parmesan cheese and fresh basil;
- - Escabeche mussels on garlic croutons: Prepare garlic croutons by grilling baguette slices with garlic and olive oil. Arrange the escabeche mussels on top of the croutons for an elegant appetizer;
- - Seafood escabeche paella: Incorporate escabeche mussels into a traditional seafood paella. Add rice, shrimp, squid, and other seafood for a flavorful paella;
- - Escabeche mussels in parchment paper: Wrap escabeche mussels in parchment paper with assorted vegetables and lemon slices. Bake in the oven for an elegant presentation and a fusion of flavors.
The Exquisite Aromas of Escabeche Mussels
The sauce, infused with fragrant olive oil, vinegar, chili, and aromatic herbs, creates a robust and balanced base. The mussels, tender and delightfully succulent, absorb these vibrant aromas, adding a depth of marine flavor to every opened shell. The acidity of the vinegar dances in harmony with the richness of the olive oil, while the chili brings a warm and earthy touch.
The Origins of El Espinaler
In 1896, El Espinaler was born when Miquel Riera y Prat, originally from a farm near the Espinal Bridge in Argentona (Barcelona), settled in Vilassar de Mar (Barcelona) and opened the Espinaler tavern. This establishment with its typical Mediterranean atmosphere, warm and rustic, quickly became known for its famous "little glass," attracting locals and city dwellers alike in search of conviviality. Over the years and generations, the tavern has preserved its charm. Joan Tapias Riera took over the management of the business and made a significant transformation by highlighting one of the best vermouths of the time, quickly positioning it as an essential reference in the region. Over the years, David and Miki, great-great-grandchildren of the founder, represent the 5th generation that continues to maintain the same philosophy as on the first day: offering a product of the highest quality, prepared and packaged at the optimal moment.
|VN Energie pour 100 g (energy for 100g) : 712 kJ/ 170 kcal
VN Matière grasse (fat) : 9 g
Dont acide gras saturés (of which saturated fat) : 1.6 g
VN Glucides (carbohydrate) : 4 g
Dont sucres (of which sugars) : 0 g
VN Protéines (protein) : 20 g
Vn Sel (salt) : 1.7 g