Here's something that will definitely surprise a few. These delicious pickled mussels, or "mejillones en escabeche", are usually purchased in tins and eaten as a snack with chips or bread, but I decided to give it a go and make them myself, and I couldn't be happier with the results. The combination of sour vinegar with the smoothness of extra virgin olive oil with essence of garlic, bay leaves and black pepper, plus a pinch of Spanish smoked paprika to boost the color, makes this little treat something more than just a snack.
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