Marinated Mussels Recipe (Mejillones en Escabeche)

Marinated mussels are one of the many canned fish and seafood very typical in Spain. They are eaten this way as tapas or as aperitif in all the country. In Spain, it is easy to find […]

Marinated mussels are one of the many canned fish and seafood very typical in Spain. They are eaten this way as tapas or as aperitif in all the country. In Spain, it is easy to find canned mussels good, but nevertheless, they are also very easy to prepare.

I visited a friend in Paris a few months ago. As I have been already several times in the capital, this last visit was more relaxing than tourism. For the occasion, my girlfriend reserved the last can of marinated mussels to snack on them Sunday at noon with a beer. It was an awesome idea!

Marinated Mussels Recipe (Mejillones en Escabeche)

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Serves: 4 Time: 30 m Difficulty: Easy

Ingredients

2 kg of mussels
100 ml of olive oil
50 ml of white wine vinegar
250 ml white wine (1 glass)
2 teaspoons of sweet paprika
3 cloves of garlic
3 bay leaves

Directions

Wash the mussels under cold water and remove their beards.
In a large saucepan, add the white wine and mussels. Cover with the lid and place over medium heat. When the wine boils, cook covered a few minutes or until mussels open.
Remove the shells and reserve. Discard any mussels that are not open.
Peel and wash the garlic cloves. Cut into slices.
In a skillet over medium-low heat, heat the olive oil.
When the oil is hot, add the sliced garlic and bay leaves.
Once the garlic is lightly browned, turn off the heat. Let set for one minute.
Add the teaspoons of paprika and stir.
Slowly pour in the vinegar and mix well.
Place the skillet again over medium-low heat, heat the marinade three or four minutes for the vinegar to soften a bit.
Finally, pour the marinade over the moussels and let it cool. Then store in the refrigerator in closed jars for at least one day or two before eating.
That’s it. Serve with some chips, which you can even soak in the marinade, and a cold beer.

Hints, Tips, and Tricks

You can eat mussels one or two hours after the marinade, but they are even better after marinating for a day or two at least.
They can be stored in the refrigerator up to two weeks, provided they are in a closed container and well soaked in the marinade.
If you do not have white wine, you can use water instead.
If you like hot mussels, you can replace one of teaspoons of sweet paprika by hot paprika.
You can reuse jars for storing the mussels.
Just one glass of wine is enough to cook all the molds. They only need to be steamed.

Categories: aperitivos recipe

Tags: aceite ajo mejillones pimentón tapas vinagre

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29 Best Spanish Tapas Recipes (Tapas Espanolas) - IzzyCooking

2 years ago

[…] 23. Mejillones en Escabeche (Mussels) […]

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