📝 About This Recipe
Inspired by the sun-drenched coasts of Spain, this luxurious spread transforms the humble canned delicacy into a sophisticated appetizer. It balances the bright acidity of sherry vinegar with the deep, smoky warmth of Pimentón de la Vera, all whipped into a silky cream cheese and mascarpone base. Perfect for effortless entertaining, this dish captures the essence of a Spanish conservas bar in every savory, brine-kissed bite.
🥗 Ingredients
The Seafood Base
- 2 tins Mussels in Escabeche (approx. 4 oz each; high-quality Spanish brands preferred)
- 2 tablespoons Reserved Escabeche Liquid (strained from the tins)
The Creamy Component
- 8 ounces Cream Cheese (full-fat, softened to room temperature)
- 1/4 cup Mascarpone Cheese (for added silkiness)
- 1 teaspoon Lemon Zest (finely grated)
Aromatics and Spice
- 1 small Shallot (very finely minced)
- 1 clove Garlic (grated into a paste)
- 1/2 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet variety)
- 1 teaspoon Sherry Vinegar (to brighten the acidity)
- 2 tablespoons Fresh Chives (finely chopped)
- to taste Sea Salt and Black Pepper (be mindful of the salt in the mussels)
For Garnish
- 1 tablespoon Extra Virgin Olive Oil (Spanish Picual or Arbequina)
- 1 tablespoon Pickled Red Onion (finely diced)
- 1 sprig Fresh Parsley (leaves only, for a pop of color)
👨🍳 Instructions
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1
Open the tins of mussels and carefully drain the orange-hued escabeche liquid into a small bowl. Set aside 2 tablespoons of this liquid for the spread.
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2
Select 4-5 of the most attractive, whole mussels from the tins and set them aside on a paper towel to use later as a garnish.
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3
In a medium mixing bowl, combine the softened cream cheese and mascarpone. Use a rubber spatula or an electric hand mixer to whip them together until completely smooth and aerated.
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4
Roughly chop the remaining mussels into small, bite-sized pieces. You want them small enough to spread easily but large enough to provide texture.
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5
To the cheese mixture, add the minced shallot, grated garlic, lemon zest, smoked paprika, and the reserved 2 tablespoons of escabeche liquid.
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6
Fold in the chopped mussels and the fresh chives gently, ensuring the ingredients are evenly distributed without over-processing the mussels into a paste.
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7
Add the sherry vinegar and stir once more. Taste the spread; add a pinch of sea salt or a crack of black pepper if needed, though the mussels often provide enough salt.
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8
Transfer the spread to a shallow serving bowl. Use the back of a spoon to create decorative swoops and a small well in the center.
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9
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors of the garlic, shallot, and paprika to meld and deepen.
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10
Just before serving, remove from the fridge. Place the reserved whole mussels in the center well.
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11
Drizzle the extra virgin olive oil over the top and sprinkle with the pickled red onions and fresh parsley leaves.
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12
Serve at room temperature for the best texture and flavor profile.
💡 Chef's Tips
Always use room temperature cream cheese to avoid lumps in your spread. If you cannot find mussels in escabeche, you can use smoked mussels and add an extra tablespoon of sherry vinegar and a pinch more paprika. For a lighter texture, you can fold in 2 tablespoons of Greek yogurt or sour cream. Don't skip the chilling time; the raw garlic and shallot need that window to mellow out into the creamy base. Avoid using a food processor for the final mix if you prefer a chunky, artisanal texture rather than a smooth mousse.
🍽️ Serving Suggestions
Serve alongside thick-cut potato chips (bonilla a la vista style) for a classic Spanish pairing. Accompany with toasted sourdough points or crusty baguette slices rubbed with a clove of raw garlic. Pair with a chilled glass of Albariño or a dry Manzanilla Sherry to cut through the richness. Include some gordal olives and piquillo peppers on the platter for a complete tapas experience. Top individual crackers with the spread and a slice of cornichon for a quick passed appetizer.