Mejillones en Escabeche – Marinated Mussels

Rinse the mussels with care and steam them in a saucepan on low heat with a tiny bit of water until they open. Remove from the shells and cool.

Heat the oil in a deep frying pan and fry the mussels in it.

Remove the mussels and set aside. Put the frying pan with the cooled oil on the fire again, add vinegar, 1/2 liter of salt, water, paprika powder, bay leaves and peppercorns. Cook for 10 to 15 minutes.

Cool, then marinate the mussels in it for one night.

To serve, place the mussels in their shells and pour the marinade over them.

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