- In a saucepan, combine 1 cup of white wine vinegar, 1/2 cup of water, 2 tablespoons of olive oil, 1 teaspoon of sugar, 1 bay leaf, and 1 teaspoon of paprika.
- Bring the mixture to a boil, then reduce heat and let it simmer for 5 minutes.
- Add 1 pound of mejillones (mussels) to the pan and cook for 3-4 minutes until they have opened.
- Remove from heat and let cool.
- Once cooled, transfer the mussels and the pickling liquid to a jar and refrigerate for at least 2 hours before serving.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.