Mejillones en Escabeche (SPAIN)


  • 4,4 LBS of fresh mussels
  • 1 onion
  • 4 cloves of garlic
  • 2 bay leaves
  • 1 teaspoon ground red pepper
  • 1 teaspoon of black pepper
  • 1 cup of white wine vinegar
  • 1 cup of olive oil
  • Salt


Wash the mussels thoroughly and clean the shells with a brush. Discard the open ones.
Add some water to a large pot and add the mussels. Close the lid of the pot and wait for the mussels to open.
Remove the mussels from the pot and remove them from their shells. Do not throw away the shells.
Finely chop the onion and garlic.
Heat the olive oil in a large skillet. Add the onion, garlic, bay leaf, ground red pepper and black pepper. Fry for 10 minutes on low heat.
Add the white wine vinegar and cook for a few more minutes.
Add the mussel meats to the pan and mix all the ingredients. Add the salt and cook for a few more minutes.
You can serve your Mejillones en Escabeche hot or cold.

ENJOY YOUR MEAL

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