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 Pickled Mussels Recipe
But in fact - just delicious mussels. The recipe, of course, is for an amateur. The cooking is very simple and laid-back, and you can enjoy it forever.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 2 days
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 2 days
Servings
Ingredients
Instructions
  1. Defrost the mussels and rinse thoroughly.
    Defrost the mussels and rinse thoroughly.
  2. Peel the onion and cut it into thin half rings.
    Peel the onion and cut it into thin half rings.
  3. Grate the celery on a grater for Korean carrots.
    Grate the celery on a grater for Korean carrots.
  4. Squeeze out the lemon juice.
    Squeeze out the lemon juice.
  5. Mix the spices in a separate bowl.
    Mix the spices in a separate bowl.
  6. Start loading the tank. I use a regular ice bucket with a capacity of about 700 cubes.
    Start loading the tank. I use a regular ice bucket with a capacity of about 700 cubes.
  7. A layer of celery with onions.
    A layer of celery with onions.
  8. A layer of mussels. Sprinkle with spices.
    A layer of mussels. Sprinkle with spices.
  9. A layer of celery with onions. Etc.....
    A layer of celery with onions. Etc.....
  10. It will turn out such a bucket.
    It will turn out such a bucket.
  11. Combine lemon juice with boiled water in a ratio of 1:1, add salt, bring to a boil, stirring thoroughly. Pour the mussels, cover or wrap, let cool for a couple of hours and send them to the refrigerator. You can try it in 8 hours, but I recommend holding it for a couple of days - it will taste better this way...
    Combine lemon juice with boiled water in a ratio of 1:1, add salt, bring to a boil, stirring thoroughly. Pour the mussels, cover or wrap, let cool for a couple of hours and send them to the refrigerator. You can try it in 8 hours, but I recommend holding it for a couple of days - it will taste better this way...
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