Bivalves en Escabeche

Clams & Mussels

Cook Aquatic Foods

A Spanish-inspired marinated seafood dish that transforms frozen bivalve meats into an elegant appetizer. The aromatic olive oil marinade, brightened with citrus zest and sherry vinegar, creates a perfect balance of flavors that improve overnight. Served with crusty bread, this dish showcases how simple techniques can elevate convenient frozen seafood.

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes (plus marinating time)

Makes 4 servings

Ingredients

1 cup extra-virgin olive oil

1 carrot, peeled and sliced into thin rounds

1 onion, diced

1 bunch scallions, chopped (white and green parts kept separated)

4 cloves garlic, peeled and thinly sliced

1 tablespoon smoked sweet paprika

1 teaspoon ground coriander

Zest of 1 lemon, grated on a microplane

Zest of 1 orange, grated on a microplane

12 ounces mixed frozen bivalve meats, thawed, liquids reserved

½ cup white wine

2 tablespoons sherry vinegar

3 tablespoons chopped flat-leaf parsley

3 tablespoons chopped cilantro leaves

Salt

1 cup diced roma tomatoes

1 loaf crusty bread such as baguette, sliced and gently toasted

Instructions

1. Heat the olive oil in a small pot over medium heat with the carrot, onion, scallion whites, and garlic.

2. Simmer until the carrot slices begin to soften, about 3 minutes.

3. Add the paprika, coriander, and zests and cook for another minute.

4. Add the reserved shellfish liquid, white wine, and vinegar and bring to a boil.

5. Reduce by about half, then add the parsley, scallion greens, and clam and mussel meats.

6. Stir to mix well. Season with salt as needed.

7. Let cool to lukewarm, then add the tomatoes and stir to incorporate.

8. Refrigerate covered for at least 1 hour and up to overnight (they taste much better if you let them marinate overnight).

9. Serve the clams and mussels by placing them and a spoonful of the marinade over toasted bread.

Notes

This dish tastes much better if you let the bivalves marinate overnight - the flavors meld beautifully and the seafood absorbs the aromatic oil. Perfect for entertaining since it's made ahead!

Nutritional information
(per serving):

420 calories, 32 g total fat, 4 g saturated fat, 380 mg sodium, 18 g carbohydrate, 45 mg cholesterol, 6 g total sugar, 3 g fiber, 20 g protein

Recipe Author

Barton Seaver, Founder and Chief Executive Officer of Coastal Culinary Academy, is one of the world’s leading sustainable seafood experts and educators. He advises along the seafood supply chain, from producers and distributors to foodservice operations and independent restaurants.

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