Mussels En Escabeche Recipe

Cooking Instructions

1. 1

   Prepare the Mussels

   Rinse the mussels under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.

2. 2

   Cook the Chorizo

   In a large pot, heat the olive oil over medium heat. Add the Iberico chorizo and cook for about 2-3 minutes until it starts to release its oils.

3. 3

   Add Vegetables

   Add the minced garlic, sliced red onion, julienned carrots, and red bell pepper to the pot. Sauté for about 5 minutes until the vegetables are softened.

4. 4

   Create the Escabeche Sauce

   Pour in the cider vinegar, and add paprika, bay leaves, salt, and black pepper. Stir well and bring to a simmer.

5. 5

   Cook the Mussels

   Add the cleaned mussels to the pot, cover, and cook for about 5-7 minutes until the mussels have opened. Discard any mussels that remain closed.

6. 6

   Finishing Touches

   Remove the pot from heat and stir in the chopped fresh parsley. Allow the mussels to sit in the escabeche sauce for at least 10 minutes before serving.