Mejillones en Escabeche
Ingredients for Mejillones en Escabeche:
for 6 persons
- 3 pounds mussels, scrubbed and debearded
- ½ cup dry white wine
- 2 cups olive oil
- 2 onions, cut into thin rings
- 1 head garlic, halved crosswise
- 2 bay leaves
- 10 black peppercorns
- 1 tbsp sweet pimenton
- 1 teaspoon salt
- ½ cup sherry vinegar
How to make Mejillones en Escabeche:
Discard any mussels that fail to close to the touch.
Add the mussels in a large saucepan with a little water and the white wine and bring to a boil.
Shake the pot occasionally so that the mussels shift about and cook until the mussels open.
Drain the mussels into a colander or large sieve.
Discard any mussels that have not opened.
Remove the mussels from their shells and discard the shells and any remaining beards.
Set the mussels aside.
In a deep saucepan, heat the olive oil over medium heat.
Add the onions, garlic, bay leaves, and peppercorns and cook, stirring occasionally until the onion is soft.
Using a slotted spoon, discard the garlic. Add the pimentón, salt, and vinegar to the pan.
Mix well and decrease the heat to low. Add the mussels, mixing well, and simmer for about 5 minutes. Remove from the heat and allow the mussels to cool in the brine. Transfer to a bowl, cover, and
refrigerate until cold.
Serve the mussels cold with toothpicks for spearing or on decorative spoons.