Mussels are often used in Mediterranean cuisine. They have gained well-deserved popularity due to their tender meat and beneficial properties. These shellfish contain a large amount of mineral salts, vitamins B and E, iron, phosphorus and easily digestible proteins. Nutritionists recommend including mussels in the diet of patients with diabetes mellitus, anemia and atherosclerosis.
Mussels in vinegar marinade
To cook mussels in vinegar marinade, you need to take:
- 1 kg of frozen mussels;
- zest of ½ lemon;
- Bay leaf.
For the marinade:
- 100 ml of water;
- 30 ml of white table vinegar (9%);
- 1 tbsp. l. granulated sugar;
- spices.
For spiced butter:
- 50 ml of vegetable oil;
- ½ tsp. paprika;
- 1 clove of garlic.
First of all, prepare the mussels for pickling. Defrost them at room temperature, then remove dirt and algae with a sharp knife and rinse very thoroughly with a brush under running water. Then put in a saucepan, cover with clean cold water, add lemon zest and a couple of bay leaves. Cover the pan with a lid and put on fire. Stir the mussels well several times, as soon as they open, catch the meat with a slotted spoon.
Prepare the marinade. To do this, mix 100 milliliters of cold boiled water with table vinegar, granulated sugar and spices of your choice (cloves, peppers, ginger). Place the marinade on a low heat and bring to a boil. Once the sugar is completely dissolved, remove from heat and cool.
Pour the cooked marinade over the clam meat and refrigerate for 24 hours. After this time, the mussels will be ready to eat. Drizzle with spiced oil before serving. To prepare it, heat vegetable oil in a bowl, add peeled and chopped garlic clove and ground paprika. Mix everything well and cool.
Mussels marinated with olive oil
This is a quick way to marinate mussels. It will require:
- 300 g of boiled and frozen mussels;
- 100 ml of dry white wine;
- 1 bay leaf;
- peppercorns.
For the marinade:
- 50 ml of olive oil;
- 2 tbsp. l. lemon juice;
- 1 tsp liquid honey;
- 1 tsp mustard;
- 1 tsp cilantro;
- 1 tsp dill;
- ground black pepper;
- salt.
Make a marinade. To do this, combine olive oil with lemon juice and liquid honey. Add prepared mustard, chopped cilantro and dill, season to taste with ground pepper and salt. Mix everything well and heat over low heat.
Let the cooked-frozen mussels thaw at room temperature or in cold water, changing it several times during defrosting, and pat dry on a paper towel. Pour dry wine into a saucepan, add bay leaf and peppercorns. Bring to a boil and dip the clams in it for literally 3 minutes.
Catch the mussels and cover with the marinade while still warm. After 3 hours, the mussels cooked according to this recipe will be ready to eat.
