Mussels in Escabeche Sauce

This mussels in escabeche dip combines the rich creaminess of cream cheese and mayonnaise with the tangy, flavourful punch of escabeche sauce. The smoked paprika adds a subtle smokiness, while the green onions provide a fresh, crunchy contrast. Perfect as an appetizer, this dip pairs beautifully with crackers or slices of baguette, making it a crowd-pleasing addition to any gathering.

1 can mussels
8 oz cream cheese, softened
¼ cup mayonnaise
1 Tbsp. lemon juice, freshly squeezed
1 tsp. ground smoked paprika
2 green onions, finely chopped
sea salt
black pepper, freshly ground

To Serve:
crackers or sliced baguette

In a medium bowl, combine the cream cheese, mayonnaise, lemon juice, and smoked paprika. Mix until smooth and well combined.

Add the mussels in escabeche sauce, breaking them into smaller pieces if desired.

Stir in the chopped green onions and season with salt and pepper to taste.

Transfer the dip to a serving bowl and chill for at least 30 minutes to allow the flavors to meld.

Serve with crackers or sliced baguette.