Spanish cuisine · Salads & Mezze

Mussels in Escabeche

Steamed mussels in a marinade of white wine vinegar, paprika and bay leaf, eaten cold from the brine.

Ingredients · for 4 servings

• 1.2 kg mussels
• 150 ml olive oil
• 100 ml white wine vinegar
• 6 garlic cloves
• 2 bay leaves
• 1 tbsp sweet paprika
• 1/2 tsp hot paprika
• 1 tsp black peppercorns
• 100 ml white wine
• Salt

Instructions

1. Scrub the mussels thoroughly under running water, remove the beards and discard any already open ones that don't close when tapped.
2. Bring the white wine to a boil in a large pot, add the mussels and steam covered over high heat for 4–5 min. until the shells have opened; discard any that stay closed.
3. Remove the mussel meat, strain the liquid through a fine sieve and set aside 100 ml of it.
4. Slice the garlic and let it turn golden in the olive oil over low heat for 3–4 min., then take the pot off the heat and stir in the paprikas and bay leaves – the paprika must not burn in boiling fat.
5. Add the white wine vinegar, the reserved mussel liquid and the peppercorns, simmer everything gently for 5 min. and season with salt.
6. Place the mussel meat in the lukewarm liquid, let cool completely and chill for at least 12 hr.; serve with bread and a little marinade.