Mejillones en escabeche
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.