Mejillones Escabechados

Mejillones Escabechados- Marinated mussels

Mejillones Escabechados
Mejillones Escabechados- Marinated Mussels

Marinated mussels or are available small cans, but home-made tastes even better! These mussels have an intensely flavored sauce of onion, wine, garlic and Spanish paprika that only gets better with time. We like to make this dish a day ahead, store it in the refrigerator and serve it the following day with fresh rustic-style bread – either as an appetizer or a first course.

INGREDIENTS
2 lbs. raw mussels in shells
1/2 large yellow or white onion
6 garlic cloves
2 cups (16 oz) white wine
6 Tbsp vinegar
2 Tbsp Spanish paprika
salt to taste
virgin olive oil

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

PREPARATION
This marinated mussel recipe makes 4 servings as a first course, or about 6-8 servings as a tapa.
Clean the mussels with a stiff brush, removing any debris on outside. Rinse thoroughly under cold running water. Put all the mussels into a large pot with about 1-inch of water in the bottom. Cover and place over high heat and cook until the shells open. Remove from stove and place mussels in a colander. Rinse under cold water. Set aside and allow to cool.

While mussels are cooling, peel and chop the onion and the garlic cloves. Pour 2-3 tablespoons of Spanish olive oil into a large, heavy-bottomed frying pan and heat oil on medium heat. Once oil is hot enough, sauté the onion and garlic until golden in color. Remove pan from heat and add salt, paprika, white wine and vinegar. Stir all ingredients until salt and paprika are dissolved.

Return frying pan to burner with onion and wine mixture and turn heat on low. Add mussels to pan and stir. Simmer on low to medium-low for 3-4 minutes, then allow to cool for 5-10 minutes before serving. Serve with toothpicks and slices of French-style bread.

Although these mussels are tasty as soon as they are cooked, they are more flavorful when refrigerated and eaten the next day.

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