Brother Ángel Ramón, monk-cook: “The best mussels are not cooked in water; it is better to steam them with 100 ml of wine.”

Mussels are a seafood product readily associated with holidays, especially thanks to the ubiquitous moules-frites (mussels and fries) that are so common on the coast in summer. However, even at home, this bivalve proves to be both tasty and economical, as it can generally be found at very attractive prices for a good part of the year.

However, to fully appreciate the flavor of mussels, they need the right preparation. This involves cooking them precisely and using a flavorful yet balanced seasoning that will enhance the delicate flesh of this marine mollusk. Brother Ángel Ramón, who shares his cooking tips on social media, offers a simple approach to this.

As revealed in an article in the newspaper El Español, the monk-cook recommends simply steaming the mussels with a little dry white wine to impart subtle aromas. The aim is to open and cook the mussels gently (for a pleasant texture) and to collect a slightly briny cooking liquid, perfect for a flavorful sauce.

The necessary ingredients

To prepare delicious escabeche mussels easily, like Brother Ángel Ramón, you will need (for approximately 4 people):

• 1 kg of fresh mussels
• 100 ml of dry white wine
• 300 ml extra virgin olive oil
• 200 ml of apple cider vinegar
• 8 cloves of garlic
• 2 tablespoons of sweet paprika
• 2 bay leaves
• 1 tsp black peppercorns
• 50 ml of mussel cooking liquid

The steps to follow

Begin by thoroughly washing the mussels in cold water. Remove the beard (byssus) by pulling it towards the pointed end of the shell (this prevents damaging the flesh). Place the mussels in a large pot into which you have already poured the dry white wine.

Cover and cook over high heat until all the mussels have opened (those that haven't should be discarded). Remove the mussels and set aside. Strain the cooking liquid through a small sieve and reserve 50 ml. Containing the seawater from the mussels, this liquid should not require any added salt.

Remove the mussels from their shells and place them in a suitable shallow dish. Prepare the escabeche sauce. Make a small incision in the garlic cloves without peeling them and sauté them in a small saucepan with olive oil until golden. Remove the pan from the heat and stir in the paprika. Deglaze with the vinegar and add the black peppercorns and bay leaves, then return the pan to a simmer over medium heat for 3 to 4 minutes.

Next, stir in the mussel cooking liquid. Remove from the heat without letting it cook. Pour this lukewarm liquid over the mussels (wait a little for it to cool down if necessary, but it shouldn't be cold). Cover and let marinate.

Once the mixture has cooled, refrigerate for 3 to 4 hours. You can then enjoy delicious mussels worthy of the best Spanish tapas!