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Pickled Mussels Recipe
Pickled mussels are a delicacy product, but for the Amateur. My family loves them. I used to buy them, but not very often. Then my husband suggested to try to buy the frozen mussels and to try to do the most. Experimented for a long time, but still found the best recipe for myself, which I use with pleasure. Great as a snack for beer or as an ingredient in a variety of dishes. Come on in, help yourself!
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. 900 grams mussels obtained 1.5 l of the jar of the finished product. I usually cook 450 g for 1 time. Boil the mussels in fresh water for 5 minutes.
    900 grams mussels obtained 1.5 l of the jar of the finished product. I usually cook 450 g for 1 time. Boil the mussels in fresh water for 5 minutes.
  2. Garlic cut into plates, onions petals.
    Garlic cut into plates, onions petals.
  3. In jar put an garlic, onion, Your beloved spices for fish and seafood, a small a leaf of Bay leaf leaf leaf.
    In jar put an garlic, onion, Your beloved spices for fish and seafood, a small a leaf of Bay leaf leaf leaf.
  4. Strain the mussels through a sieve. To prepare the brine. To 1 liter of water and 1 tbsp of salt and sugar and 1 tsp without slides of citric acid. After adding citric acid you need to taste the brine. It should be nice and sour. Mussels, onions, garlic and spices will take part of the acid itself.
    Strain the mussels through a sieve. To prepare the brine. To 1 liter of water and 1 tbsp of salt and sugar and 1 tsp without slides of citric acid. After adding citric acid you need to taste the brine. It should be nice and sour. Mussels, onions, garlic and spices will take part of the acid itself.
  5. Jar with spices to the top to fill in the mussels and cover with brine. Leave to cool slightly. After 2 hours to try the brine on acid. If acid is not enough, gently add the citric acid, diluted with boiling water. After cooling, refrigerate for 1 day. The next day you can eat. Bon appetit!
    Jar with spices to the top to fill in the mussels and cover with brine. Leave to cool slightly. After 2 hours to try the brine on acid. If acid is not enough, gently add the citric acid, diluted with boiling water. After cooling, refrigerate for 1 day. The next day you can eat. Bon appetit!

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