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Bruschetta of mussels escabeche

Bruschetta of mussels escabeche

If you like the traditional tomato bruschetta, you’re going to love this Bruschetta of mussels escabeche. Made using our Chilean mussels in Spanish Galician style sauce, which is a spicy Spanish tomato sauce, it’s absolutely delicious! It has a wonderful range of flavours. Don’t forget some crusty sourdough bread. This time, instead of grilling or toasting, we’re going to fry the bread which makes it more of a caramelised bread. Tasting is believing with this bruschetta of mussels escabeche. Watch Justine Schofield show you just how easy it is to make your own tapas at home!

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Did you know: Bruschetta originated in Italy during the 15th century. However, the dish can be traced back to Ancient Rome, when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread. A popular dish is bruschetta with tomatoes. One recipe popular outside Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer.

The word “tapas” is derived from the Spanish verb tapar, “to cover”, a cognate of the English top. Tapas may be cold (such as mixed olives and cheese) or hot.

Escabeche is the name for a number of dishes in Spanish, Portuguese, Filipino and Latin American cuisines, consisting of marinated fish or meat, cooked in an acidic sauce (usually with vinegar), and coloured with pimentón (Spanish paprika), citrus, and other spices.

Now you know!


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