Spanish pickled mussels

Mejilllones en escabeche

Escabeche is a typical preserved fish and meat preparation of the Mediterranean origin. It is considered to be one of the best ways of preserving fishes. The first mention of the dish can be traced back to 138 BC, when it was indicated that Scipio Aemilianus carried a type of fish marinade along with him when he traveled from Cadiz (Andalusia) to Rome. The origin of the word escabeche is Persian, and was brought to Spain by the Arabs during the Moorish conquests. The word derives from al-sikbaj, the name of a popular meat dish that was cooked in a sweet and sour sauce, usually vinegar and honey or date molasses. The interesting fact is that the parent dish al-sikabaj is no longer cooked in Arab world but its memory is kept alive by the Spanish dish escabeche.
By Tapas Together Edinburgh