MUSSEL MEAT ESCABECHE

Ingredients

• 1 lb. Panamei® Mussel Meat

• 1 red onion, diced

• 3 garlic cloves, minced

• 1 red bell pepper, diced

• 1 cup white wine vinegar

• 1/2 cup olive oil

• 1 tsp paprika

• 1/2 tsp cumin

• 1/4 tsp cayenne pepper

• 1 bay leaf

• Fresh parsley, chopped

• Salt and pepper to taste

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Directions

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and peppers and cook until they begin to soften about 5 to 6 minutes.

Add the vinegar, paprika, cumin, cayenne pepper, bay leaf, salt, and pepper to the pot. Stir everything together, boil it, and reduce the sauce until it thickens about 10 minutes. Let it cool down to room temperature.

Thaw the mussel meat, pat dry to remove excess moisture, and place in a large bowl.

Pour the sauce over the mussels and let them marinate for at least 1 hour in the refrigerator.

Garnish with fresh parsley and serve with Mambo® Crunchy Yuca Tostones.