Mejillones en escabeche (Mussels in pickled sauce)

1.5 - 2 kg mussels 
1 glass of white wine
2 bay leaves
3 cloves garlic
100 ml virgin olive oil
100 ml white wine vinegar
2 teaspoons sweet or spicy paprika
pinch of salt (optional)









For starting clean the mussels very well and put them in a saucepan with a glass of white wine. Cover with a top lid and cook up to medium heat until all mussels are open. When ready drain (and keep the broth aside), remove the shells and reserve the cooked meat.


Low heat in a saucepan the olive oil with the garlic finely chopped. Let it cook until they get brown color. 

Then add the bay leaves chopped, along with the paprika. Stir constantly otherwise you can burn the paprika. Quickly pour the white wine vinegar and the broth from cooking the mussels, stir for couple of minutes and stop the heat.

Try and add a pinch of salt if it is need it, but usually is not necessary. Pour the marinade over the mussels. Let it cool to room temperature.