Buy products for this recipe
Laurel
Sweet paprika
Black peppercorns
Today we’re preparing the perfect appetiser: some authentic mussels in escabeche brine, like the traditional tinned foods, with Carmencita’s special touch.
It’s very easy! Fresh mussels and the right amount of vinegar and spices to get the characteristic flavour of escabeche.
Tip: have them with some tasty crisps.
What do you want to cook? Share it!
euros
people
minutes
minutes
Low
1 purple onion
1 carrot
3 dried bay leaves
Extra virgin olive oil
1 tablespoon Carmencita Sweet paprika
1/4 teaspoon Carmencita ground Bay leaves
1 teaspoon Carmencita Black pepper
1 glass white wine
1 kg mussels
125 ml white wine vinegar
150 ml extra virgin olive oil
