Marinated mussels at home

4 servings
12 hours

Mussels contain large amounts of protein, macro- and trace elements. A small content of carbohydrates and fats, easy absorption 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, spices and spices can be added to the marinade at home according to their preferences, thus obtaining the desired taste of the product. Garlic can be used to make the marinade. It must be cleaned, washed, finely cut and added in step # 1

2. I did not add garlic, as I took into account the tastes of most households. Of the spices and spices, coriander seeds and allspice will be appropriate. To increase the usefulness of the product, you can take olive instead of the usual vegetable oil. It's perfect to serve mussels with dry white wine or light beer. It is these drinks that most delicately reveal the delicate taste of mussels.

How to marinate mussels at home? Prepare the products. Mussels usually sell frozen and already peeled, I advise you not to defrost them completely before cooking, then they will better keep their shape. You can add or eliminate spices and seasonings according to taste or presence.

Put the mussels in a sieve and rinse well with cold water. Then place the sieve on a bowl and let the water drain.

Squeeze the juice out of the lemon.

Rinse the parsley or other greens thoroughly, dry and finely chop.

Prepare the marinade. How to make a marinade? Pour soy sauce, table vinegar, 1 tbsp into a saute pan. vegetable oil. The remaining spoon will be needed later.

Add salt and sugar, mix.

Boil the water. Pour boiling water into the saucepan. Place on a stove and bring the marinade to a boil over medium heat.

Add the bay leaf, peppercorns, cloves.

Put the mussels in the marinade, bring to the boil again, then lower the heat.

Cook the mussels over a low heat for about 1 minutes, no more. Mussels, as well as almost all seafood, can become rubber and tasteless from prolonged cooking. Remove the saucepan from the cooker.

Pour lemon juice into the finished marinade.

Add the parsley greens, mix everything.

Let the mussels stand in the marinade under the lid for 15 minutes.

Take a clean, dry jar and transfer the seafood into it along with the peppercorns and cloves. It is better to remove the bay leaf from the marinade so that it does not give excess bitterness.

Fill the mussels with marinade, add the left 1 tbsp on top. vegetable oil, cover and cool to room temperature. The product is ready to eat. But to keep mussels well soaked in marinade and spice flavour, it's best to let them stand in the fridge overnight. Keep pickled mussels in the fridge for no more than three days. Serve them as a cold snack or use them to make salads. Enjoy your meal!