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Marinated Mussels (from Frozen)

A terrific appetizer with a taste of the sea — and easy to make! Marinated mussels made this way will win over any seafood lover. The result is a really tasty, appealing appetizer. Make them when company's coming, for a holiday table, or just to treat the family to something special. Marinated mussels are especially good with fresh, crusty white bread.

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Pickled frozen mussels
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 % 5 g
Fats 20 % 2 g
Carbohydrates 30 % 3 g
49 kcal
GI: 100 / 0 / 0
  • Take the frozen mussels out of the freezer ahead of time and let them thaw in the refrigerator for 4–5 hours. Then rinse them well and let the excess liquid drain off. Before you start on the mussels themselves, get the other ingredients ready: peel the onion, rinse it under cold water, pat it dry with a paper towel, and chop it very finely; peel the garlic cloves and mince them with a sharp knife; rinse, peel, and very finely chop the carrot; wash all the herbs (green onion, parsley, thyme, rosemary), pat them dry with a clean towel, and chop finely; and finely grate the orange (or lemon) zest.
  • Cook the mussels: put them in a pot and add water so they're fully covered, draining off any excess. Set the pot over high heat, bring to a boil, then lower to a moderate heat. Cook the mussels until done, about 6 minutes. Lift out the mussels and save the cooking broth — you'll need it.
  • Set a deep skillet (or sauté pan) over medium heat and add the olive oil. Once it's good and hot, add the onion, carrot, and garlic. Turn the heat down to low and cook everything together, stirring occasionally, for 4 minutes. Add the reserved mussel broth and cook for another 5 minutes. Then pour in the vinegar and add the finely chopped thyme, rosemary, green onion, and paprika, along with the zest. Sprinkle with salt, stir, and taste. Warm everything together for half a minute. Pour the marinade into a deep bowl, let it cool, then refrigerate for 30 minutes.
  • After that, combine the mussels with the marinade in a suitable container, cover, and refrigerate for 3 hours.
  • Serve the finished mussels sprinkled with parsley. The dish keeps in the refrigerator for no more than two days.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Orange peel - 97  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • Rosemary fresh - 131  kcal/100g
  • Frozen mussels - 82  kcal/100g

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