Ready to find out how we make Spanish-Style Marinated Mussels? You have probably tried them as a tapa but now is your turn to make them!
To remove the beards pull down toward the hinge of the shell and outward. Drain them under cold water in a strainer. You don’t need to clean the shells.
Add the mussels to a saucepan, pour a bit of water. Cover with a lid and cook over a medium heat. They will open between 4-6 minutes. Allow to cool down a bit, remove the mussels from the shells and place them in a bowl.
In a small saucepan combine olive oil, vinegar, wine, garlic, paprika and thyme. Simmer for 10’ over a medium-low heat.
Pour the marinade over the mussels in a bowl to evenly coat the mussels. Mussels should soak in marinade for at least 2 hours. I recommend that you marinade them overnight in the fridge.
To serve, place the beetroot slices on a plate and then make a nest with courgette slices or cucumber. Add 3 mussels into each one and garnish with bean sprouts. Pour a little of the marinade over the mussels.
*Vinegar: I recommend that you use mild flavour vinegar like white wine vinegar, apple cider vinegar or rice vinegar.
*You can substitute soybean sprouts with green leaves like rocket.