Mejillones en Escabeche (Marinated Mussels)

Ingredients

Fresh parsley

2 tablespoons, finely chopped

Salt

1 teaspoon, or to taste

Red pepper flakes

1/2 teaspoon

Paprika

1 teaspoon

Bay leaf

1

Garlic

3 cloves, minced

White wine vinegar

1/2 cup

Olive oil

1/4 cup

Mussels

2 pounds, cleaned and debearded

Instructions

1. Scrub the mussels clean, removing any beards or debris. Rinse under cold water.
2. In a large pot, bring about 2 inches of water to a boil. Add the mussels, cover, and cook until they open, about 5 minutes. Discard any mussels that do not open.
3. Using a slotted spoon, remove the mussels from the pot and let them cool. Once cooled, remove the meat from the shells and set aside.
4. Heat the olive oil in a separate saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
5. Stir in the white wine vinegar, bay leaf, paprika, red pepper flakes, and salt. Bring the mixture to a simmer.
6. Add the cooked mussels to the saucepan, gently stirring to coat them in the sauce. Cook for an additional 2 minutes.
7. Remove from heat and let the mussels marinate in the sauce as they cool.
8. Once cooled, transfer the mussels along with the sauce to a serving dish. If not serving immediately, refrigerate to let the flavors develop further.
9. Before serving, garnish with the fresh parsley. Serve chilled or at room temperature as an appetizer or tapas dish.