Pickled mussels are a delicacy product, but for an amateur. My family loves them. I used to buy them, but not very often. Then my husband suggested to try to buy frozen mussels and try to cook them as much as possible. I experimented for a long time, but still found the best recipe for myself, which I use with pleasure. Great as a beer snack or as an ingredient in various dishes. Come in, help yourself!
Instructions
- From 900 grams of mussels, 1.5 liters of cans of the finished product are obtained. I usually cook 450 g for 1 time. Boil the mussels in fresh water for 5 minutes.
- Garlic cut into plates, onion - petals.
- Put garlic, onion, your favorite spices for fish and seafood, a small leaf of bay leaf in a jar.
- Strain the mussels through a sieve. For the preparation of brine. For 1 liter of water, add 1 tablespoon of salt and sugar and 1 teaspoon of citric acid without a slide. After adding citric acid, the brine should be tasted. It should be pleasant and sour. Mussels, onions, garlic and spices themselves will take away some of the acid.
- Fill the jar with spices to the top with mussels and pour brine. Leave to cool a little. After 2 hours, try the brine for acid. If there is not enough acid, carefully add citric acid diluted with boiling water. After cooling, refrigerate for 1 day. The next day you can eat. Enjoy your meal!
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can you can pickeld mussels?