Now you can get ready because you are going to make homemade pickled mussels! Virginia, author of Sweet&Sour , gives you the recipe to make this delicacy, an ideal recipe for appetizers and salads.

Do you like canned mussels? Today we show you how to prepare them quickly at home , in the blink of an eye, saving us not only a few euros out of our pocket, because the preserves are not particularly cheap, but all the preservatives and salts that these preserves have incorporated to go to market.

Mussels are molluscs that are not only quite cheap , but loaded with minerals such as iron, and vitamins, especially A, B12, B9 and C, as well as a significant protein load, which does not provide much fat and very few calories. Steamed they are great, but don't tell me you don't like those cans of pickled mussels?

Few ingredients of those that you already have in the pantry, 20 minutes and your canned mussels marinade is ready . Of course, choose a good extra virgin olive oil .

Luigi Bormioli airtight glass jars and Evolution Le Creuset round cocotte .


  • 2 kg of fresh mussels
  • 250ml of white wine (albariño, txakoli)
  • 250ml of extra virgin olive oil
  • 200ml of wine vinegar
  • 125ml of previously strained mussel cooking water
  • 2 cloves of garlic
  • 2 bay leaves
  • black peppercorns
  • 1 tablespoon sweet paprika from La Vera
  • 1 cayenne (if you like it spicy)


  1. Remove any mussels that have cracked shells or won't close when you tap them lightly with your finger. Clean them well under tap water, remove the beards and rub the shell with a brush , small knife or clean scouring pad to remove impurities.
  2. Put the cocotte "Le Creuset" on the fire with the glass of white wine and 1 bay leaf. Add the mussels and cover with the lid. After 2-3 minutes, with a slotted spoon , remove the mussels that are already open and cover again. So until all the mussels are open. Discard those that have not opened at the end, it is a sign that they were not alive.
  3. Strain the water with wine that has remained in the pot and reserve.
  4. Remove the shells from the mussels and keep them warm, covered with part of the cooking water.
  5. In a tall saucepan , heat the oil, the minced garlic, a bay leaf, some slightly crushed black pepper and, if you like it spicy, a cayenne pepper. Let the oil infuse and after about 10 minutes, when the garlic will have taken on color, add the spoonful of paprika off the heat, stirring well with a wooden spoon so that it does not burn.
  6. Return the mixture to the heat and cool it, adding the glass of vinegar and 125ml of the water used to cook the mussels.
  7. Let the mixture return to a boil and then remove from the heat. Let it cool down.
  8. Meanwhile, drain and dry the reserved mussels well and fill the previously sterilized Luigi Bormioli jars . Cover all the mussels with the marinade mixture.
  9. Let it cool down, close the jars and put it in the fridge.
  10. It is preferable to leave this preserve at least overnight, before consuming, to allow the flavors to settle.

Airtight glass jars Luigi Bormioli


  1. I advise you to use the 200ml Luigi Bormioli jars preferably, and 350ml to have preserves for when we are going to have a larger number of diners or guests.
  2. To fill the jars I use the canning funnel with an adjustable neck , because it prevents you from spilling the marinade mixture and dirtying the jar that you have already sterilized.
  3. These jars are ideal for this type of preserve, because they create a vacuum and are easy to open just by pulling on the rubber tab.

To enjoy.


Enrique said:

Me gusta.

Montserrat Abadal said:

Hola buenas,
Si quisiera hacer el vacío, quanto tiempo tienen que estar en ebullición los tarros.
Muchas gracias

Mar said:

Buenas noches. Hoy los he hecho y tienen una pinta buenísima. Mañana los probaremos. Los tarros que he utilizado estaban limpios pero no esterilizados ¿Cuánto duran en este caso? Gracias.







Claudia said:

Muchas gracias Maria José, verás que sale estupendo! Esperamos tus comentarios ;)

Maria josé said:

Buenas noches ,en primer lugar te doy la enhorabuena por tu recetas. Tiene buena pinta y ten lo por seguro que lo voy hacer. Ya te dire como me a salido.Un abrazo.

Virginia said:

Hola Rosa. Puedes preparar perfectametne los mejillones en escabeche sin el vino, pero le da un toque de sabor ideal al sabor a mar del mejillón. Y además si te preocupa el alcohol, ten en cuenta que se evapora al hervir. Un abrazo.

Virginia said:

Hola Félix, si sólo hacer un vacío dando la vuelta a los tarros, no más de 6 meses. Si cueces la conserva en olla rápida puede durar hasta un año, pero dudo que vayan a estar tanto tiempo en tu despensa.
Un abrazo

Rosa Cuervas said:

Se podría hacer esta misma receta , pero sin el alcohol?

Felix said:

Me parece una receta estupenda, sencilla y muy bien explicada
Solo echo en falta saber cuál es la caducidad de los mejillones en escabeche caseros.

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