- 2Kg mussels
- 25ml olive oil
- 125ml white wine vinegar
- 1 tablespoon mild paprika
- half tablespoon hot paprika
- 2 bay leaves
- 8 peppercorns
Wash the mussels thoroughly, and then steam then in a pan over a low heat with a little water until they open. Discard the mussels that have not opened. Remove them from their shells and leave to cool.
Heat the oil in a deep skillet and fry the mussels in it. Remove the mussels and set them to one side.
Return the skillet with the cool oil to the heat and add the wine vinegar, 125ml of water, paprika, salt, bay leaves and peppercorns. Simmer for 10-15 minutes.
Leave to cool and then marinate the mussels in the liquid overnight.
Serve the mussels in their shells with the marinade poured over.