Ramón Peña, Mussels En Escabeche Recipe
Make Ramón Peña, Mussels En Escabeche Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mussels
Escabeche Marinade
Method
Preparing Mussels
- 1
Clean the Mussels
Rinse the fresh mussels under cold running water, scrubbing the shells with a brush to remove any debris. Remove the beards (the fibrous strands) from the mussels.
- 2
Cook the Mussels
In a large pot, combine the cleaned mussels, white wine, garlic cloves (crushed), bay leaves, and black peppercorns. Cover the pot and steam over medium heat for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
Making the Escabeche Marinade
- 3
Prepare the Vegetables
Thinly slice the onion, carrots, and red bell pepper. Mince the remaining garlic cloves.
- 4
- 5
Add Vinegar
Pour in the white vinegar and bring the mixture to a simmer. Allow it to simmer for an additional 5 minutes.
Combining Ingredients
- 6
Combine Mussels with Marinade
Remove the cooked mussels from the pot and place them in a large bowl. Pour the hot escabeche marinade over the mussels, ensuring they are well covered.
- 7
Chill and Serve
Let the mussels marinate at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving. Serve chilled as an appetizer.