Mejillones en Escabeche
 |
- 1 kilo big mussels
- 30 cl dry white wine
- 8 big cloves garlic
- 1 small carrot
- 6 tablespoons olive oil
- 1 twig fresh thyme
- 2 leaves laurel
- pinch oregano
- 2 cloves
- 2 teaspoons paprika
- 4 tablespoons (or more) red vinegar
- 2 finely chopped gherkins or 2 tablespoons capers on vinegar
- salt, black pepper
|
Wash the mussels, select carefully and remove beards. Put
mussels and wine in a large pan, cover and cook rapidly on high heat until
the shells open. Let them cool off. remove the mussels from their
shells into a small pan. Keep one cup of the filtered cooking liquid.
Peel the garlic, peel and slice the carrot. Heat the oil in a cast iron
frying pan. Fry the garlic until brown, remove from the pan and keep with
the mussels. On low heat, warm the thyme, laurel, the other spices, the
vinegar and the boiling liquid you saved in the frying pan. Simmer for five
minutes, let cool off for three minutes and ad to the mussels. Add the
gherkin or capers and the slices carrot, cover and let sit in the fridge for
12 hours. Take the mussels from the fridge half an hour
before use.
|
Tapas
Aceitunas Sevillanas
Albondigas
Anchoas Marinadas
Calamares Fritos
Champiñones
Croquetas de Pollo
Datiles Rellenos
Gambas Pil-Pil
Mejillones
Pinchitos
Traveses de Cerdo
Vieiras a la Gallega
|
