Spanish-style Marinated Mussels

Ingredients

• 2 pounds (900g) fresh mussels, cleaned and debearded 2 pounds (900g) fresh mussels, cleaned and debearded
• 1/2 cup (120ml) white wine vinegar 1/2 cup (120ml) white wine vinegar
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste Salt and black pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 8g (Sugars: 1g)
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the mussels and cook until they open, about 5 minutes. Discard any mussels that do not open.
2. 2.
   Remove the mussels from the pot and let them cool. Once cooled, remove the mussels from their shells and set aside.
3. 3.
   In a separate bowl, whisk together the white wine vinegar, olive oil, minced garlic, sweet paprika, smoked paprika, dried oregano, red pepper flakes (if using), salt, and black pepper.
4. 4.
   Place the shelled mussels in a shallow dish and pour the marinade over them. Make sure all the mussels are coated. Cover the dish and refrigerate for at least 2 hours, allowing the flavors to develop.
5. 5.
   Before serving, garnish with fresh parsley. Serve the Spanish-style marinated mussels chilled as an appetizer or part of a tapas spread.

Treat your ingredients with care...

• Mussels — Ensure that the mussels are fresh and properly cleaned before cooking. Discard any mussels with cracked shells or that do not close when tapped. Rinse the mussels under cold water and remove the beards by pulling them towards the hinge of the shell.

Tips & Tricks

• For an extra kick of flavor, add a splash of sherry vinegar to the marinade.
• Serve the marinated mussels with crusty bread to soak up the delicious marinade.
• If you prefer a milder taste, reduce the amount of red pepper flakes or omit them altogether.
• Make sure to discard any mussels that do not open during cooking, as they may be unsafe to consume.
• The marinated mussels can be stored in the refrigerator for up to 2 days, allowing the flavors to intensify even further.

Serving advice

Serve the Spanish-style marinated mussels as an appetizer or part of a tapas spread. They pair well with a glass of chilled white wine or a refreshing Spanish-style cocktail.

Presentation advice

Arrange the marinated mussels on a platter, garnished with fresh parsley. The vibrant red color of the marinade will create an eye-catching display. Serve with small forks or toothpicks for easy enjoyment.