Mejillones en Escabeche (Mussels in Smoky Pickled Sauce)

Ingredients

• 1000 g fresh mussels, cleaned and debearded
• 4 tbsp olive oil
• 3 tbsp white wine vinegar
• 2 tsp sweet smoked paprika
• 3 clove garlic cloves
• 3 bay leaves
• 100 ml dry white wine

Method

1. 1

   Steam the mussels in a large pan with the white wine over high heat for 4–5 minutes, shaking the pan occasionally, until all have opened. Discard any that remain shut. Strain and reserve 100 ml of the cooking liquor.

2. 2

   Remove the mussels from their shells, leaving them on the half shell for presentation. Arrange in a shallow serving dish.

3. 3

   Thinly slice the garlic. Heat the olive oil in a small saucepan over low heat. Add the garlic and bay leaves and fry gently for 2 minutes until fragrant but not coloured.

4. 4

   Add the smoked paprika and stir for 30 seconds. Pour in the reserved mussel liquor and white wine vinegar. Simmer for 3 minutes then remove from the heat and cool for 5 minutes.

5. 5

   Pour the warm escabeche sauce over the mussels. Serve warm or allow to cool and refrigerate for 1 hour to let the flavours deepen.