Mejillones en Escabeche

Tipo de receta: tapas
Tipo de cocina: Spanish
  • 1Kg mussels
  • 2 taplespoons of olive oil
  • 125ml white wine vinegar
  • 1 tablespoon of pimentón
  • a pinch on pimentón picante (spicy)
  • salt
  • 2 bay leaves
  • 1 onion
  • 2 cloves of garlic
  1. Take one kg of fresh mussels and wash them, steam in a pan with the bottom covered in water (one glass is enough). In a separate pan, heat the olive oil and add the garlic in slices and onion cut very thin, cook on low heat until it look transparent, add the wine vinegar, pimentón and bay leaves. Simmer for about 15 minutes and then add the mussels without the shell.
  2. Remove from the heat and leave in the fridge for the mussels to marinate with the sauce.
  3. You can serve serve the mussels on deep fried slices of potatoes.


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