Mussels Escabeche | Serious Eats At Home

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Published 2021-03-03

Contributor Jenny Dorsey has a conversation with famed Catalonian chef Sergi de Meià about mussels escabeche, then walks us through the steps to make this classic Spanish dish at home. Mussels escabeche features plump mussels in an aromatic marinade of olive oil, vinegar, garlic, herbs, and spices—perfect as a drinking snack, appetizer, and more.

Full Story: www.seriouseats.com/recipes/2020/10/mussels-escabe…

For more recipes from Jenny Dorsey:www.seriouseats.com/user/profile/chefjennydorsey

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All Comments (21)

@hilaryc3203 2 years ago

No more uploads? I hope you start up again.
@camelbro 2 years ago

Hopefully these videos come back some time. Some of the best cooking content on the internet
@MunchWillbeBlue 3 years ago

In the Netherlands we typically use the shell we pull off to scoop out the mussel in the other half of the shell, Nature provides the tool for the job :-)
@dorothyyoung8231 3 years ago

Another mussel shell is a good tool from removing a mussel from its shell.
@Iqrakitchn 4 months ago

So nice 🎉🎉🎉❤❤❤ I'm new friend from Karachi Pakistan
@matlit1859 3 years ago

Great video!
@ericfonseca5151 3 years ago

Use simply the mussel shell to take the mussel out ! Like a plier !
@Face_Meat 3 years ago

@2:54 Jenny set a record for quickest sweatshirt put-on.
@draleaf 2 years ago

This looks delicious! I wonder if using a different shell fish would work as well? Like oysters or clam or even shrimp. muscles are the only shell fish I don’t like. To fishy. Lol
@lnteIIigence 2 years ago

Make more videos!
@davisparkour 2 years ago

could you test what's the best way to have a crispy octopus?
@nmyhv1 3 years ago

"high quality neutral flavoured olive oil" what
@anitaaziqa 3 years ago

Great.. 😊
@roxzen8828 3 years ago

is this video under creative commons? are we allowed to use this video for free? thank you
@majoroldladyakamom6948 3 years ago

Beat you, Graham... lol!
@Groovy1965 1 year ago

Hi Jenny
@deejaykaydee 3 years ago

"ready for our consumption"
@thepolticalone961 1 year ago

F
@lunaa440 1 year ago

the vegans are screaming. 🤭😇
@convincedquaker 2 years ago

For a professional chef, she's incredibly unfamiliar with mussels. 😕 First, you don't "tap" mussels to make sure that they're alive—you'll end up throwing away perfectly good mussels. Cook them for 5-6 minutes. If any don't open—they're dead—NOW you throw them away. Additionally, the best mussels are aquacultured from Prince Edward Island (Canada) and don't have beards. Use a whole, hinged mussel shell to remove mussel meat to avoid mutilating by scraping with a spoon or "hands." 😮