I have to confess my latest guilty pleasure: I’ve become hooked on Enrique Sánchez’s show “Cómelo” on Canal Sur. The Sevillian chef’s recipes are absolutely delicious, and I’m not following him merely for show. In fact, he recently shared one on Instagram that has driven me wild. And it’s not just because it tastes divine. It’s so easy to make that it will rescue any dinner in a flash. I make it at home whenever I can.
Best of all, not only is it tasty and simple, this recipe is also very healthy. Mussels in escabeche, while not to everyone’s taste, are a source of top‑quality protein, rich in iron and vitamin B12. Mussels are also high in omega‑3 fatty acids and, against this nutritional powerhouse, they contain very little saturated fat (as long as you don’t overdo the escabeche).
So, if you dare to try this recipe, you won’t regret it, because it has it all. It’s tasty, healthy, and straightforward. The three “S”s!
Seville-style Mussel Pâté
If you don’t already follow Enrique Sánchez on his social media or via his Canal Sur cooking show, you should. He whips up exquisite and very healthy dishes! This one, in particular, seems ideal for supper, and it’s perfect for a tricky day or as a canapé for guests when you have people round.
Moreover, as you’ll see below, it uses no odd or hard‑to‑find ingredients. You may well have everything you need already at home.
Ingredients
To prepare this Seville‑style mussel pâté as the Sevillian chef Enrique Sánchez does, you’ll need:
- 3 small tins of mussels in escabeche (pickled mussels).
- 6 crab sticks.
- 2 tablespoons of cream cheese.
- 2 tablespoons of mayonnaise.
Preparation
Do you have all the ingredients? Let’s roll up our sleeves and quickly whip up this delicious pâté!
- Open the mussel tins. Drain the liquid, but keep a little of the escabeche.
- In the blender, add the mussels, crab sticks, the cream cheese, the mayonnaise and one or two tablespoons of the reserved escabeche.
- Blend until you have a very smooth, homogeneous mixture. If it feels too thick, add a little more escabeche or a teaspoon of water.
- Transfer the mixture to a bowl, cover with cling film and refrigerate for at least an hour. This helps it to set and the flavours to meld.
How to serve this mussel pâté?
If your pâté is ready, here are some ideas to bring it to the table and accompany it so you can enjoy it as it deserves. A quick supper can turn into a luxurious meal!
- With crisp toast. Spread the pâté on toasted bread or crackers and garnish with a thin slice of cucumber, an olive, a pinch of paprika or chopped chives.
- Canapés. You can also make perfect canapés with this pâté. Just fill them with a teaspoon of the mixture and top with, for example, chopped nuts or seeds.
- Mini sandwiches. If you have sliced bread, spread the mussel pâté on it, add a little rocket, cut into triangles and savour the full flavour of a gourmet sandwich at home.
- Cucumber rolls. Finally, if you have a peeler, shave thin ribbons of cucumber and wrap them with the pâté. They look stunning.
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