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Pickled Mussels Recipe
And in fact-just delicious mussels. The recipe, of course, an Amateur. Cooking is very simple and easy, and you can enjoy forever.
Prep Time 10 minutes
Cook Time 2 days
Servings
Ingredients
Prep Time 10 minutes
Cook Time 2 days
Servings
Ingredients
Instructions
  1. Unfreeze the mussels and rinse thoroughly.
    Unfreeze the mussels and rinse thoroughly.
  2. Peel the onion and cut into thin half-rings.
    Peel the onion and cut into thin half-rings.
  3. Celery grate on a grater for Korean carrot.
    Celery grate on a grater for Korean carrot.
  4. Squeeze lemon juice.
    Squeeze lemon juice.
  5. Spice mix in a separate bowl.
    Spice mix in a separate bowl.
  6. Start loading the tank. I use an ordinary ice bucket with a capacity of about 700 cubes.
    Start loading the tank. I use an ordinary ice bucket with a capacity of about 700 cubes.
  7. Layer of celery with onions.
    Layer of celery with onions.
  8. A layer of mussels. Sprinkle with spices.
    A layer of mussels. Sprinkle with spices.
  9. Layer of celery with onions. And so on.....
    Layer of celery with onions. And so on.....
  10. Get such here is a bucket.
    Get such here is a bucket.
  11. Lemon juice is combined with boiled water in a ratio of 1:1, add salt, bring to a boil, stirring thoroughly. Pour the mussels, cover or film, give a couple of hours to cool and send in the refrigerator. You can taste after 8 hours, but I recommend to keep a couple of days - it will be tastier...
    Lemon juice is combined with boiled water in a ratio of 1:1, add salt, bring to a boil, stirring thoroughly. Pour the mussels, cover or film, give a couple of hours to cool and send in the refrigerator.
You can taste after 8 hours, but I recommend to keep a couple of days - it will be tastier...

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