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Recipe: Mussels in Escabeche with Potato Chips

January 2017

Mussels in Escabeche with Potato Chips
Mejillones en Escabeche con Chips
Serves: 4 as an appetizer
Prep Time: 5 min

Create a unique, delicious Spanish tapa in five minutes with just a few ingredients! This recipe uses mussels en escabeche, a traditional Spanish technique in which the mussels are marinated in olive oil and vinegar with garlic and spices. The word “escabeche” may look familiar – it’s actually related to the word “ceviche,” the name for fish that’s been lightly “cooked” in an acid like lime juice or vinegar, popular in Peru and Mexico. This dish, a playful presentation of an authentic Spanish tapa, is simple to put together and an easy addition for your next tapas party, or as an appetizer for last-minute dinner guests! It is best enjoyed with a dry white wine, like Txakolina or Albariño, or a Manzanilla Sherry.

1 bag José Andrés Potato Chips
1 can José Andrés Mussels in Escabeche
1 tablespoon José Andrés Cornicabra Extra Virgin Olive Oil
Pimentón (Sweet Spanish Paprika)

Arrange whole, unbroken chips on a serving dish. Top each chip with a mussel and finish with a pinch of pimentón.  Finish the plate with a few drops of the remaining escabeche sauce and a drizzle of olive oil. More José Andrés products can be found here.