Meat and seafood in Spain is commonly prepared and stored escabechado, which means "marinated" or "pickled." These were common methods of preserving food before the advent of refrigeration. There is no need to preserve foods that way anymore, but they are very tasty! This recipe is from our friend, Chef Jose, who treated us to a lovely outdoor lunch, and served these Mejillones Escabechados, in what we'd call a salad. Prepare ahead of time, and serve as an appetizer, or a first course in the summer. Saute carrots, leeks, onions and garlic, then simmer mussels and spices, and marinate for at least 4-6 hours, but preferably overnight.
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