Mussels pickled at home

Original savory snack for the festive table! Mussels, pickled at home, are much tastier and more natural than a store-bought product, since they do not contain harmful additives and preservatives. The marinade used in this recipe is suitable for cooking shrimp and squid.

Julia

Recipe author

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Composition / ingredients

Servings:

Frozen mussels

300

Water

Vegetable oil

Soy sauce

Table vinegar

Peppercorns

Carnation

Bay leaf

Lemons

0.33

Parsley (or dill)

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 6 g

Fats 29 % 6 g

Carbohydrates 43 % 9 g

92 kcal

GI: 89 / 0 / 11

Step-by-step cooking

Cooking time: 12 h

Step 1:
How to pickle mussels at home? Prepare the products. Mussels are usually sold frozen and already peeled, I advise you not to defrost them completely before cooking, then they will keep their shape better. You can add or exclude spices and seasonings according to taste or availability.
Step 2:
Put the mussels in a sieve and rinse well with cold water. Then put the sieve on a bowl and let the water drain.
Step 3:
Squeeze the juice out of the lemon.
Step 4:
Wash parsley or other herbs thoroughly, dry and finely chop.
Step 5:
Prepare the marinade. How to make marinade? Pour soy sauce, table vinegar, 1 tbsp vegetable oil into a saucepan. The remaining spoon will be needed later.
Step 6:
Add salt and sugar, mix.
Step 7:
Boil the water. Pour boiling water into a saucepan. Put on the stove and bring the marinade to a boil over medium heat.
Step 8:
Add bay leaf, peppercorns, cloves.
Step 9:
Put the mussels in the marinade, bring to a boil again, then reduce the heat.
Step 10:
Cook the mussels on low heat for about 1 minute, no more. Mussels, as well as almost all seafood, can become rubbery and tasteless from prolonged cooking. Remove the saucepan from the stove.
Step 11:
Pour lemon juice into the finished marinade.
Step 12:
Add the parsley, mix everything together.
Step 13:
Let the mussels stand in the marinade under the lid for 15 minutes.
Step 14:
Take a clean, dry jar and put the seafood into it along with the peas of pepper and cloves. It is better to remove the bay leaf from the marinade so that it does not give too much bitterness.
Step 15:
Pour the marinade over the mussels, add the 1 tbsp vegetable oil left on top, close the lid and cool to room temperature. The product is ready to use. But in order for the mussels to be well soaked in the marinade and the aroma of spices, it is better to let them stand in the refrigerator overnight. Store the pickled mussels in the refrigerator for no more than three days. Serve them as a cold snack or use them to make salads. Bon appetit!

Mussels contain a large amount of protein, macro- and microelements. The low content of carbohydrates and fats, easy assimilation and low calorie content endow seafood with dietary properties.
In pickled shellfish, the protein content decreases and the amount of carbohydrates and fats increases. But the advantage of mussels in marinade is the possibility of longer storage. In addition, at home, you can add spices and spices to the marinade according to your preferences, thus getting the desired taste of the product.
Garlic can be used to prepare the marinade. It must be cleaned, washed, finely chopped and added in step
From spices and spices, coriander seeds and allspice will be appropriate.
To increase the usefulness of the product, you can take olive oil instead of the usual vegetable oil.
It is ideal to serve mussels with dry white wine or light beer. It is these drinks that most delicately reveal the delicate taste of mussels.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.