How to cook a recipe of mussels marinated in cold escabeche
Servings: 4 people
- 1 kg mussel
- 3 garlic clove
- 1 tbsp sweet paprika
- olive oil
- 3 leaves bay
Clean the mussels in water with salt.
Bring water to the boil in a large pan and add the mussels. Cover and leave to steam until the shells open.
Remove and throw away the sells and discard any unopened mussels.
Tip the mussels into a bowl and add olive oil and vinegar in this proportion: 2 parts olive oil / 1 part vinegar.
Add the garlic cloves, filleted, 3 or 4 bay leaves, chopped, and a tablespoon of sweet spanish paprika, mixing all together.
Let settle for some hours before serving.
Calories: 289kcal | Carbohydrates: 13g | Protein: 26g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 315mg | Sodium: 743mg | Potassium: 825mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 2250IU | Vitamin C: 6.6mg | Calcium: 10mg | Iron: 1.3mg