Pincho de patata con mejillón y mayonesa escabechada 
Potato Skewer with Mussel and Escabeche Mayonnaise
I love pintxos, and who doesn't? This was a dinner with friends, and I'd been wanting to make this pintxo for days—it just sounded so appealing, and it really was! My guests enjoyed it, and I did even more. It's easy to make, you can prepare it ahead of time, and you'll definitely impress everyone.
Potato Skewer with Mussel and Escabeche Mayonnaise
I love pintxos, and who doesn't? This was a dinner with friends, and I'd been wanting to make this pintxo for days—it just sounded so appealing, and it really was! My guests enjoyed it, and I did even more. It's easy to make, you can prepare it ahead of time, and you'll definitely impress everyone.
Cooking Instructions
- 1
I usually use this type of baby potato because they're delicious and easy to cook. Just wash them and microwave for 7 minutes—they come out great. Most are about the same size, but for this pintxo, try to trim them so they're uniform for a nice presentation. Save any trimmings for salad or another use.
- 2
Meanwhile, open the can of mussels. I chose a brand that always gives me large, whole mussels, but use any brand you like. You can see in the photo how big and whole they are.
- 3
In a bowl, add mayonnaise to taste and mix in some of the escabeche (pickling liquid) from the mussels. Add the liquid gradually until you reach your preferred flavor. Stir until the escabeche is fully blended in—the mayonnaise will turn a bright pink color.
- 4
Once the potatoes are done, take them out of the microwave and let them cool to room temperature before handling. Trim them as mentioned earlier so they're all the same size, and arrange them on a serving platter. Save any scraps for another time.
- 5
If you're serving the pintxos soon, spoon some of the escabeche mayonnaise onto each potato. Sprinkle paprika on top (a fine-mesh strainer helps distribute it evenly). Place a mussel on each potato and secure with a toothpick.
- 6
Finally, decorate the platter with a few sprigs of fresh thyme for presentation. Thyme is a classic herb used in escabeche for its aroma.
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