- 45 minutes
- For people
- 2.5 € / person
- 192kcal per 100g.
How to make pickled mussels. I recommend this pickled fish recipe , thanks to which we will always have mussels ready for an aperitif, a snack or to solve the ballot before an unexpected visit and to remain as the perfect host.
Mussels are one of the most valued seafood in all cuisines of the world, for their intense and characteristic flavor. Due to their abundance, they are also a very affordable element in the coastal areas of half the world.
In Galicia it is very common to consume them open to the steam and accompanied by a fresh wine, but they admit a multitude of preparations: in empanada , battered, rabid tigers , or with any preparation that comes to mind. And if we see that we have bought many we can always cook them in a way that allows for greater conservation.
The preparation of a pickle at home will surprise you , you remember those preserved with care quality and cost a paste escabeche. Nothing to do with the preserves that we find in most supermarkets. What will surprise you the most is that the mussel perfectly supports the marinade of the marinade.
Its texture is the same as a freshly cooked mussel, brown meat and delicious, with all the flavor of the Galician sea. You will also get a non-oily can and with a quality virgin olive oil to taste, the one you like the most.
The flavor of the pickle is wet and wet again, with a great flavor and with just that touch of vinegar that a good pickle should take and that I cannot find in commercial preserves. I hope you cheer up and enjoy yourselves like me, you will not leave a single one
Preparation of pickled mussels
- We clean the mussels well under the tap. With a knife we scratch the impurities and we pull out the beards that protrude through the area of union of the shells. We discard those that are broken or open. Fresh mussels should be open a millimeter or two and close when trying to open them.
- We place in a large pot a glass of Albariño wine, two bay leaves and the mussels. We bring them to a boil with strong heat and covered.
- Since it boils we can leave them for two minutes over high heat (without removing the lid) or we can remove the ones that are opening.
- Drain the mussels but reserve half a glass of the cooking water that we will strain to remove impurities. This will consist of the wine plus the seawater released by the mussels.
- We separate the mussels from the shells, discarding those that have not opened, and place them in lunch boxes or jars. Depending on the support in which we are going to make the preserve.
- Fillet the garlic and add it to a pan with the glass of extra virgin olive oil over high heat and a bay leaf.
- When the garlic is golden, remove from the heat and add a tablespoon of good paprika.
- We stir quickly with a wooden spoon so that it does not burn. We remove from the heat and add, to cool, the vinegar and the cooking water that we previously reserved. We stir until all the flavors come together. We reserve.
- With this mixture we cover the mussels in the lunch boxes or in the glass jars. It is important that they are well covered with liquid so that they keep well and acquire the flavor of the preparation.
- When they are at room temperature they can be put in the fridge. We reserve 24 hours before eating them, I leave them overnight.
Tips for some fluffy mussels
- Pickled mussels can be eaten almost from the chill. Although as the hours pass they are much better.
- If you prepare preserves with them they can be kept for months. You can also keep them in a tightly closed glass tupper, as long as the vinaigrette covers the mussels, they will last you about 5 days. Although the best time to consume them is a few days after their preparation.
- A few hours before serving, it is advisable to remove them from the refrigerator so that they are at room temperature. Well, the cold partially masks the intense flavor of the pickle.
- I encourage you to visit more recipes for tapas, snacks and pinchos perfect for an unforgettable evening with yours.