<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:content="http://purl.org/rss/1.0/modules/content/"><channel><title>Mejillones on Pics and Cakes</title><link>https://picsandcakes.com/blog/en/tags/mejillones/</link><description>Recent content in Mejillones on Pics and Cakes</description><image><title>Pics and Cakes</title><url>https://picsandcakes.com/og-image.png</url><link>https://picsandcakes.com/og-image.png</link></image><generator>Hugo -- 0.146.0</generator><language>en</language><lastBuildDate>Wed, 30 Sep 2020 16:48:22 +0000</lastBuildDate><atom:link href="https://picsandcakes.com/blog/en/tags/mejillones/index.xml" rel="self" type="application/rss+xml"/><item><title>Pickled Mussels</title><link>https://picsandcakes.com/blog/en/posts/2020-09-30-mejillones-en-escabeche/</link><pubDate>Wed, 30 Sep 2020 16:48:22 +0000</pubDate><guid>https://picsandcakes.com/blog/en/posts/2020-09-30-mejillones-en-escabeche/</guid><description>&lt;p>At first I thought this would be one of those recipes that wasn't worth making at home, but how wrong I was. I felt like making the escabeche, seeing the method, and checking whether I could pull off that characteristic flavor. I liked it so much that I've repeated the process about three times this summer. They go a long way and keep for several days in the fridge, so there's no excuse not to have a really tasty homemade appetizer on hand.&lt;/p></description></item></channel></rss>