We have to know that the majority of mussels that we consume and that are sold in the market are from the nursery. Along the entire Mediterranean coast, for example, they are raised on long stakes submerged in sea water. However, in the fishing villages near rocky coasts you can get wild ones, which are much tastier to eat steamed with a few drops of lemon. Regardless of where the mussels come from, we can make countless recipes with them, like the one I share in RecetasGratis. Keep reading and discover how to make homemade pickled mussels.
8 diners 24h Starter Low difficulty Additional features: Cheap cost, Boiled, Spanish recipes, Galician recipes Ingredients:
- 1 kilogram of mussels
- 1 small onion
- 3 garlic cloves
- 2 bay leaves
- 15 grams of black peppercorns
- 1 tablespoon of sweet paprika
- 100 milliliters of vinegar
- 1 glass of white wine
- 150 milliliters of olive oil
- 1 pinch of salt
Steps to follow to make this recipe: 1
We clean the mussels wellWe put them in a saucepan with the white wine and cook them until they are all open, about 4 or 5 minutes.
When they have cooled down a bit, remove them from the shells, strain the broth from the cooking and reserve it. In a low saucepan we put the oil to heat over medium heat, peel and chop the onion and garlic cloves, and when the oil is hot, we fry them without browning them.
We add the bay leaf, the pepper, the paprika, mix quickly and pour into the saucepan a glass of broth from the cooking of the mussels.
Add the mussels and vinegarWhen it starts to boil, we put it in its salt point and cook for 5 minutes. Let it rest until the next day.
We serve the homemade pickled mussels as an appetizer, accompanied by other starters such as puff pastry filled with ground beef or an orange and date salad. More recipes on my blog Catina's kitchen.
If you liked the recipe of Homemade pickled mussels, we suggest you enter our Mussel Recipes category. You can also visit a selection of the best Spanish recipes and Galician recipes.