Spanish Marinated Mussels in Escabeche Sauce

If your mussels are not already cleaned, remove the beards from the mussels and scrape off any of the barnacles, I like to use a butter knife, but you can also use a steel wool, rinse them under cold water as you clean them, once they are all cleaned finely mince 4 cloves of garlic and finely dice a 1/4 of an onion

Heat a large saute pan with a medium heat and pour in 2 tbsp of extra virgin olive oil, after 2 minutes add the diced onions and minced garlic and mix with the olive oil, 3 minutes later add in 1/2 tbsp of sweet smoked paprika and quickly mix it all together, then add in 1/2 cup white wine and a generous 2 tbsp of white wine vinegar, lightly season with sea salt & black pepper and mix it all together, turn up the heat to a medium-high and let it simmer for 4 minutes, then add the cleaned mussels in there, mix them around with the sauce and place a lid on the pan

After 6 minutes remove the lid, mix the opened mussels again with the sauce, lower the fire to a low-medium heat and let the mussels simmer in the sauce for 2 more minutes, remove from the heat, transfer to a serving dish and serve either warm or at room temperature topped off with some freshly chopped parsley, enjoy!