Prep and Cook Time
40 Mins
Marinate Time
24 Hours
Yield
Serves 6 to 8 (makes about 1 1/2 cups)
Photo: Thomas J. Story

How to Make It

Step 1

Heat a 4-qt. pot over high heat. Add mussels and 1/4 cup water; immediately cover to trap steam. Cook just until mussels open, 2 to 4 minutes. Drain, discarding any unopened ones. Let cool, then scrape mussels from shells into a bowl.

Step 2

Heat oil in a medium pot over medium heat. Add garlic, shallot, paprika, and saffron. Reduce heat to medium-low and cook, stirring often, until garlic and shallot are soft but not golden.

Step 3

Remove mixture from heat and stir in salt and vinegar. Pour over mussels. Set bowl in a larger bowl of ice and cold water and let mussels cool until cold.

Step 4

Transfer mussels and pickling mixture to a pt.-size jar (or 2 smaller ones). Tamp mussels gently to just sub­merge, then chill at least 1 and up to 3 days. Bring to room temperature before eating.

Step 5

*Find the paprika at well-stocked grocery stores and online at spanishtable.com.

Step 6

Make ahead: Up to 3 days, chilled.

Aatxe, San Francisco

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