Pickled frozen mussels

6 servings
9 hours

Frozen mussels must be removed from the freezer in advance and left in the refrigerator for 4-5 hours. After they are thoroughly washed and wait for the excess fluid to drain. Before starting directly to prepare mussels, it is worth taking care of the other ingredients, namely: - clean the onion from the husk, rinse it under cold water, wipe it with a paper towel, and then finely chop it with a knife; - clean the garlic cloves from the husk, and then grind it with a sharp knife; - wash thoroughly under running water, clean and very finely chop the carrots; - wash all the greens (spring onions, parsley, thyme, rosemary, spring onions), dry with a clean dry towel and finely chop; - grate orange (or lemon) zest on a fine grater. We boil mussels, the bay with water. Mussels should be completely covered with it, if there is a lot of water, we drain the excess. We put a saucepan with mussels on a strong fire, bring the contents of the saucepan to a boil, then reduce the heat to moderate. Cook the mussels until ready for 6 minutes. Then we remove the mussels, and leave the broth - it will come in handy. We put a deep frying pan (saute pan) on a medium heat, pour olive oil into it. When it warms up well, put onions, carrots and garlic in it. We reduce the fire to the minimum, cook everything together, sometimes stirring, for 4 minutes. Next, add the stock remaining from the cooking of mussels, cook everything together for another 5 minutes. Then we pour vinegar, and also add finely chopped thyme, rosemary, spring onions, paprika. We also send zest there. Sprinkle everything with salt, taste, mix. We all go together for half a minute. Then pour the marinade into a deep bowl and let it cool, then put it in the refrigerator for 30 minutes. When this time passes, fill the mussels with marinade in a suitable dish, close with a lid. We put in the refrigerator for 3 hours. Ready-made mussels can be served by sprinkling parsley on the table. The treat is stored in the refrigerator for no more than two days.