Homemade pickled mussels recipe
I remember having delicious pickled mussels in Vigo as tapas in many bars, accompanied by fried potatoes. Pickles are very practical ways to cook and preserve fish, and are widely used in the industry to can sardines, mussels and octopus, for example. This recipe for homemade pickled mussels is easy to make, quick and very cheap.
To save time I have bought a convenient container of frozen mussels, without shells, which save us a lot of cleaning work, but can also be bought fresh.
Ingredients for 4 people.
250 gr. frozen mussels (without shell), 2 bay leaves, 3 cloves of garlic, 100 cc. virgin olive oil, 100 cc. white wine vinegar, pinch of salt (optional), 2 teaspoons of sweet paprika.
If you buy fresh mussels, you must first clean them well of beards and put them in a casserole with a glass of white wine. Heat with the lid on until all open, set aside and let it warm in its broth. Drain, remove the shells and reserve the cooked meat.
If you use them frozen, as in my case, you can let them defrost for a while, they are already cooked and clean.
Heat the oil with the finely chopped garlic in a saucepan or deep frying pan. Let the garlic begin to brown slightly, over low heat. Add the bay leaf at the end, along with the sweet paprika. Stir in mild heat for a few seconds, but avoiding the paprika from burning, as it would become bitter.
Pour in the vinegar immediately, stir and remove from the heat. If you want, add a pinch of salt, although it is usually not necessary. Pour the marinade over the mussels, allowing them to cool to room temperature.
Preparation time: 5 minutes.
Cooking time: 10 minutes.
And once the marinade has cooled, it is ready to eat, as a tapa or an aperitif, accompanied by good bread to soak the rich sauce and a cool beer. If you don't like vinegar, reduce the amount of vinegar or substitute dry white wine, although it will lose its charm.
This recipe for homemade pickled mussels is a good way to preserve them, since, taking care that the pickled mussels well cover the mussels, they can last several weeks cold, or several days at room temperature.