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.
Servings Prep Time
6 10minutes
Cook Time
2days
Servings Prep Time
6 10minutes
Cook Time
2days
Ingredients
Instructions
  1. Defrost the mussels and rinse thoroughly.
  2. Peel the onion and cut it into thin half rings.
  3. Grate the celery on a grater for Korean carrots.
  4. Squeeze out the lemon juice.
  5. 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.
  7. A layer of celery with onions.
  8. A layer of mussels. Sprinkle with spices.
  9. A layer of celery with onions. Etc…..
  10. 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…
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