Spanish cuisine

Medium

Spanish Mussels Conserva | Mejillones En Escabeche

Name: Spanish Mussels Conserva | Mejillones En Escabeche
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1 servings
Cuisine: Spanish
Ingredients: 2 Bl. Galician mussels (or if you are in America you can use New Zeeland mussels or other fresh quality mussels); 3 Pieces Bay leaves; 1 Glass White wine (a good Albariño if possible); 1 Pinch salt; 1 Glass Extra virgin olive oil; 3 or more Large Cloves of garlic; 3 Pieces Bay leaves; 1 tbsp. Sweet or semisweet paprika; 1 Glass White wine vinegar

Enjoy the taste of Spanish Mussels fresh made by yourself even better than the can that you buy in the supermarket. The taste of fresh mussels seasoned with garlic, vinegar, bay leaves, and paprika in olive oil is a perfect antipasto served of bread before eating the main dish. Try and enjoy this homemade speciality!

Chef Enrico Alaggia

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Spanish Mussels Conserva | Mejillones En Escabeche

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Done

Recipe

PRE TIME: 30 min

COOKING TIME: 10 min

TOTAL TIME: 40 min

1 SERVING

Ingredients:

2 Bl. Galician mussels (or if you are in America you can use New Zeeland mussels or other fresh quality mussels)
3 Pieces Bay leaves
1 Glass White wine (a good Albariño if possible)
1 Pinch salt
1 Glass Extra virgin olive oil
3 or more Large Cloves of garlic
3 Pieces Bay leaves
1 tbsp. Sweet or semisweet paprika
1 Glass White wine vinegar

Directions:

Step 1

Clean the mussels well under the tap. With a knife, scrape the impurities and tear off the beards that protrude from the union area of the shells. Discard those that are broken or open. Fresh mussels should be open a millimeter or two and close when you try to open them.

Step 2

Place a glass of white wine, two bay leaves, and the mussels in a large pot. Bring them to a boil over high heat and cover.

Step 3

From the moment it boils, you can leave them over high heat for two minutes (if you remove the lid) or you can remove the ones that are opening.

Step 4

Drain the mussels but reserve half a glass of the cooking water that we will strain to eliminate impurities. This will be made up of the wine plus the sea water released by the mussels.

Step 5

Separate the mussels from the shells, discarding those that have not been opened, and place them in jars.

Step 6

Slice the garlic and add them to a frying pan with the glass of extra virgin olive oil over high heat and a bay leaf.

Step 7

When the garlic is golden, remove from the heat and add a tablespoon of good paprika.

Step 8

We stir quickly with a wooden spoon so that it does not burn. Remove from the heat and add the vinegar to cool it, and the cooking water that we previously reserved. Stir until all the flavors are combined.

Step 9

With this mixture, cover the mussels in the glass jars. It is important that they are well covered with liquid so that they are well preserved and acquire the flavor of the preparation.

Step 10

When they are at room temperature they can be put in the fridge. Ideally, wait 24 hours before eating them, or at least overnight.