Mejillones en Escabeche

Mejillones en Escabeche is a traditional Spanish dish of marinated mussels in a tangy and flavorful sauce.

Ingredients - Serves 4

Clean the mussels by scrubbing the shells and removing any beards or debris.
In a large pot, bring water to a boil. Add the mussels and cook until they open, about 5 minutes. Discard any mussels that do not open.
Remove the mussels from the pot and let them cool. Remove the meat from the shells and set aside.
In a separate saucepan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Add the white wine vinegar, bay leaf, paprika, red pepper flakes, and salt. Stir to combine and bring to a simmer.
Add the cooked mussels to the saucepan and stir to coat them in the sauce. Cook for an additional 2 minutes.
Remove from heat and let the mussels cool in the sauce.
Once cooled, transfer the mussels and sauce to a serving dish.
Garnish with fresh parsley and serve as an appetizer.