Mejillones en escabeche

Preparing the mussels:

1. 1Wash the mussels under the tap and, using a knife, pull off the beards to remove them.
2. 2Place the mussels in a large pot.
3. 3Add 60 g of white wine to the pot, cover, and bring to a boil.
4. 4Simmer until the mussels open.
5. 5Once the mussels are cooked, transfer them to a dish.
6. 6Once lukewarm, remove the mussel meat and place it in a second dish, discarding the shells.
7. 7Set aside.

Preparing the escabeche:

1. 8In a pan or small saucepan, heat the oil with the sliced garlic cloves, the peppercorns, and the bay leaf.
2. 9Wait until the garlic cloves are lightly golden, then remove the saucepan from the heat (the oil should not exceed 80°C).
3. 10Add the paprika and mix.
4. 11Add the 60 g of white wine, the vinegar, and the 100 g of mussel cooking water.
5. 12Add the salt and put back on the heat.
6. 13Bring to a boil and cook over medium-low heat for 2 minutes.

Marinating:

1. 14Pour the escabeche over the mussels.
2. 15Cover the dish and let marinate in the refrigerator for at least 24 hours before serving.