Pickled mussels recipe with lemon. Pickled mussels with onions and garlic at home recipe with photos step by step. Ingredients for cooking pickled mussels

If you love seafood, cook delicious mussels. I suggest you marinate them in the simplest way, they will be ready for use in 1 hour. Although there are many options for pickling mussels, this one I found the most delicious and quick. In a refrigerator pickled mussels with garlic keep up to 1 week, so you can enjoy them for a long time. Mussels are juicy, moderately spicy and spicy. They can be served with beer, make salads based on them and combine with other snacks. For step by step cooking pickled mussels with garlic and onions with photo, buy fresh or frozen mussels, and use olive oil if possible. This savory homemade appetizer will be much tastier and healthier than store-bought pickled mussels.

Ingredients for cooking pickled mussels

Step by step cooking pickled mussels with garlic and onions with photo

Pickled mussels are served as an appetizer for boiled rice or salads are prepared on their basis. Bon appetit!

step by step recipe with photo

Those who love seafood will definitely want to cook marinated mussels in their own kitchen. You will need few ingredients, and the output of the snack will be more than in the case of buying in a store, so once you have mastered the recipe, you will no longer want to overpay in supermarkets. Salads, sandwiches, canapes, tartlets, etc. are very tasty with marinated mussels.

Ingredients

• 350 g frozen mussels
• 400 ml boiling water
• 1 tsp salt
• 0.5 tsp granulated sugar
• 1.5 st. l. 9% vinegar
• 3 art. l. odorless vegetable oil
• 2 garlic cloves
• 10-12 black peppercorns
• bay leaf optional

Cooking

1. Frozen mussels are almost always sold already pre-cooked, so they do not need to be cooked for a long time. Pour them into a deep container and pour in hot water, leave for 2-3 minutes to defrost.

2. Pour salt, sugar, black peppercorns, peeled and chopped garlic into a saucepan or stewpan. Add bay leaf if desired, but remember to remove it after the water boils, otherwise it will add bitterness to the marinade.

3. Pour in hot water and boil the marinade on the stove. Turn off the heat and pour in the vinegar, gently stir everything. Remember that vinegar is poured only when the heat is off, otherwise it will form a lot of foam!

4. Add mussels and vegetable oil, return the container to the stove and turn on the heat.

5. Bring the contents of the container to a boil, but do not boil, so that the mussels do not become "rubber". Turn off the heat, place the container in a cold place for 2-3 hours to cool the seafood in the marinade.

The sea always leaves a lasting impression. With special trepidation, tourists remember the local cuisine, which is famous for its abundance of seafood dishes. One of these are pickled mussels, the recipe for which is not as complicated as it might seem at first glance.

Snack

Mussel meat is a light and dietary product that has a useful composition. One of the options for a light and unusual snack for the festive table can be pickled mussels. The recipe for this dish is not as complicated as it might seem at first glance. The main thing is to properly prepare the brine, in which the clams will languish. Housewives should pay attention to the fact that pickled mussels can act as a main course, or they can be an excellent dietary side dish or a light snack for sparkling wine.

Of course, in any supermarket you can find pickled mussels, the recipe for which remains a mystery, as the manufacturer is in no hurry to share the secrets of the technological process with customers. But many will agree that these clams do not have a rich taste - you just want to add a little lemon juice or soy sauce. Therefore, it is best to buy frozen mussels and cook a delicious snack from them yourself.

How to choose the right mussels?

Do not be greatly deceived at the sight of fresh clams. First of all, you need to carefully examine them - mussel shells deserve the utmost attention. They must be tightly closed. If the clam shell is slightly ajar - most likely, dead mussels are in front of the buyer.

For greater certainty, you can lightly tap on the surface of the sink. In a good scenario, the inhabitant of the "house" will hasten to close the doors tightly in order to prevent the penetration of uninvited guests. If this does not happen, then the seller offers a low-quality product that should not be used to make pickled mussels. The recipe calls for the use of frozen shellfish or live organisms.

There is one more nuance to which it is worth paying attention - it is a smell. It must be marine, without impurities.

frozen mussels

They are sold in almost every supermarket or large grocery store. Frozen clams are also suitable for pickling. But there are also subtleties of choice that must be taken into account in the process of preparing a dish.

So, first of all, you need to pay attention to the layer of ice that covers the mollusks. It shouldn't be too thick. The presence of a thick fur coat indicates that seafood has been repeatedly re-frozen.

The absence of yellow streaks is another indicator of product freshness. The clams themselves should be clean and beautiful. The presence of dark blotches indicates that the buyer is holding old mussels that should not be used for cooking.

Useful properties of mussels

Is it worth talking about how useful seafood is? Of course it's worth it. The calorie content of pickled mussels is determined by the composition of the marinade and the method of its preparation. So, in some cases, the recipe for pickled mussels involves the use of low-calorie foods, which means that clams will be an excellent option for creating a variety of diet dishes.

On average, the energy value of mussels is 67 kcal per 100 grams of product. Shellfish meat is rich in vitamins A, B, E. Magnesium, phosphorus, iron and calcium - all these substances are also contained in their composition.

The presence of polyunsaturated acids determines the preventive value of the product. Regular consumption of mussels prevents the development of brain diseases. Seafood reduces the risk of developing cancer, and also has a preventive effect on the cardiovascular system.

Preparation of ingredients

A simple recipe for pickled mussels does not imply complex gastronomic sketches. Frozen peeled clams are enough to simply dip into a container of cold water, and then rinse them, throwing them into a colander.

If you are lucky enough to get fresh clams, you need to dip them in cool water. No matter what the recipe for pickled mussels is, a little salt and lemon juice will not hurt. This solution will help to open shells faster.

After that, the clams should be boiled. And here, again, it does not matter how pickled mussels will be prepared in the future. The recipe with a photo, by the way, eloquently speaks of how appetizing this dish looks.

The heat treatment time should not exceed 4 minutes. Mussels should be boiled in slightly salted water. After that, cool and prepare for the main stage of cooking.

Pickled Mussels: Recipe with Garlic

This delicacy successfully combines the tenderness of shellfish and Korean piquancy. The dish will be an excellent decoration of the festive table and an excellent snack for light alcoholic drinks.
Required Ingredients:

• 0.5 kg of frozen mussels;
• 0.25 kg of carrots;
• 2 small onions;
• 3 tablespoons of lemon juice.

Onion must be cut into thin half rings and pour lemon juice. In this form, it remains for half an hour. At this time, you can peel the carrots and cut them into thin slices (in the Korean way). After 30 minutes, you can put the onions with carrots in a separate container. You can also send boiled mussels there.

Marinade preparation

But for it you will need the following ingredients:

• 2 tablespoons of vegetable oil and the same amount of lemon juice;
• a little more (about three tablespoons) of soy sauce;
• 4-5 cloves of garlic (they can be replaced with 0.5 teaspoon of dried garlic);
• a pinch of coriander and red pepper;
• a teaspoon of sugar.

All of the above components are mixed and heated. It is important to monitor the process and not bring it to a boil. This marinade should be poured over mussels with vegetables. The culinary recipe for pickled mussels is coming to its logical conclusion - all that remains is to leave the dish alone for 5 hours, after which you can serve it to the table, sprinkling the mussels with sesame seeds and cilantro.

Mussels with lemon

In this recipe, all the ingredients are chosen very harmoniously, so the dish turns out to be incredibly tasty and nutritious:

• 500 grams of mussels;
• 1/2 part of a lemon;
• 3-4 cloves of garlic;
• a little vegetable oil;
• spices and salt (to taste).

The result should be incredibly tasty pickled mussels. The recipe in oil is quite common among modern housewives who are trying in every possible way to satisfy the gastronomic preferences of their household.

Cooking an exotic dish

First of all, you need to heat a small amount of vegetable oil in a frying pan and lower the mussels there. The fire should be kept at a medium level. Once the clam meat has released its juice, you can add lemon juice, salt and spices. After a few minutes, the juice should evaporate - it remains only to brown the mussels and remove them from the heat.

While the clams are cooling, you can peel the garlic and put it through a press. How to marinate mussels? The recipe implies the following: cut cilantro greens, pour lemon juice over the meat that has not yet cooled down and send chopped garlic along with greens to it.

How to use?

Recipes for pickled mussels are incredibly diverse. And it is the components of the marinade that determine what the accompaniment of the main dish will be. So, mussels go well with vegetables, which is why marinated clams so often act as the main ingredient in incredibly tasty and healthy salads.
Here, for example, is a salad recipe with pickled mussels:

• 0.25 kg of pickled clams;
• 150 grams of Beijing cabbage;
• 1 can of canned peas;
• 2 chicken eggs (you can boil them in advance);
• mustard;
• bulb onions;
• sour cream;
• a pinch of salt and fresh herbs.

Cabbage needs to be shredded. Drain liquid from peas. Cut the onion and eggs into small half rings. Mix all the ingredients and season with sour cream with mustard. You can remove the eggs and replace the sour cream with vegetable oil - in this case, you get an excellent lean dish.

To all of the above, it remains only to add that pickled mussels are a unique product that is becoming more and more popular and in demand among modern housewives. Mollusks are distinguished by their useful composition. This is a nutritious product that should be included in the holiday menu.

Seafood is very popular all over the world. True, in our country the demand for them has increased only in recent years. But if earlier exotic seafood was a rarity, now they can often be found on the shelves of grocery stores. One of the representatives of such products are invertebrate molluscs, which are sold, as a rule, in frozen form. Nevertheless, marinated mussels have begun to appear more and more often in stores recently. The recipe by which they are prepared depends on the manufacturing company. But it turns out that such a delicacy can be easily made at home, choosing the option that suits you. For example, we can consider several rather interesting ways.

As easy as pie

For those who first decided to try to cook pickled mussels, it is better to choose a recipe based on the availability of the main ingredients. You should not replace certain products yourself, as the result obtained may not meet expectations. It is better to act for sure to get really tasty marinated mussels.

The recipe for the simplest option requires the following components to be present on the desktop: 500 grams of mussels, 2 cloves of garlic, sugar, 1 lemon, salt, 2 onions, a bunch of parsley, paprika, black peppercorns, 50 milliliters of vegetable oil and a few coriander grains.

After everything is ready, you can begin to act:

1. If the mussels are frozen, then the first thing to do is to throw them in boiling water for a few minutes. After cooling, the characteristic growth should be removed from the surface of the mollusks, through which they are attached inside the shell.
2. Cut the onion into thin half rings, sprinkle with salt, sugar and sprinkle with fresh lemon juice.
3. Combine products in a separate container.
4. Add chopped parsley.
5. Grind coriander in a mortar with pepper, and then, adding paprika, turn the contents into a homogeneous mixture.
6. Add the fragrant mass to the mussels along with the rest of the ingredients.
7. Place the container in the refrigerator.

In 30 minutes, the most tender marinated mussels will be ready. The recipe is quite simple and does not require any special culinary preparation.

Additional processing

Sometimes, to make sure that the product is really ready to eat, shellfish can be subjected to additional pre-treatment. In this case, you should use another, no less interesting way to pickle mussels. The recipe is somewhat similar to the previous version.

Based on three servings of the dish, it is necessary to prepare the following products: 350 grams of frozen mussels, a teaspoon of salt, 6 black peppercorns, 15 grams of vinegar, 1 bay leaf, 100 grams of sugar, 150 milliliters of boiling water and 30 grams of vegetable oil.

This method involves the following steps:

1. First, the clams must be put in a pot of water and put on fire. Mussels should be slightly boiled, adding salt and bay leaf. After 5 minutes, the broth must be drained, and the clams should be put in a separate clean bowl.
2. To prepare the marinade, dilute vinegar, sugar, pepper and salt in boiling water.
3. Pour the boiled mussels with the still hot solution.
4. Add oil and mix everything well.

After a couple of hours, mussels can be safely eaten or used to prepare other dishes.

Worthy alternative

How else can you make marinated mussels? Recipes for cooking, in principle, are very similar to each other. The difference is only in the set and quantitative composition of the initial components for the marinade.

Take, for example, an option that requires these products: for 300 grams of frozen clams ½ cup of white wine, bay leaf, a clove of garlic and a few black peppercorns.

For the marinade: 35 grams of vegetable oil, salt, 1 teaspoon of cilantro, honey and mustard, as well as dill and pepper.

In this case, you need:

1. First of all, defrost the main product and clean it of the debris inside.
2. Pour wine into a saucepan, and then add pepper, garlic and bay leaf to it.
3. Put the prepared mussels there and cook them for 3 minutes after the mixture boils.
4. From the products provided for in the recipe, prepare the marinade.
5. Pour them with still warm clams and leave them in this position for 3 hours.

Due to the unusual filling, mussels acquire a pleasant taste and a delicate, spicy aroma.

Dish in oriental style

There are a huge number of options with which you can cook very tasty pickled mussels. In this case, it is convenient to use a recipe with a photo to see how the products should look at each stage of the process.

For example, in Eastern cuisine, a method is often used, for which it is necessary to have 200 grams of mussels, 2 cloves of garlic, a teaspoon of lemon juice, 80 milliliters of soy sauce and 10 grams of ginger.

The whole process takes place in three stages:

1. First, the clams must be thawed (if required) and cleaned. Then they should be boiled for 6-7 minutes in salt water, and then transferred to a plate to cool.
2. Prepare the marinade from the ingredients according to the recipe. For a smell, you can put another sprig of greenery.
3. Pour the mussels with the resulting solution and leave them for at least 2 hours. This time will be quite enough for the clams to absorb all the flavors well.

After that, the products can be safely laid out on a plate and served as an original snack.

And so I'll tell you a little about mussels. The family of marine bivalve mollusks is called mussels. Mussels grow and multiply throughout the oceans. And also they can be grown artificially. Even under the Soviet Union, a fish factory worked in our city, and mussels were bred there. Then there were a lot of mussels and different kinds of fish, but now they plundered everything and sold the fish factory to private traders. They don't actually make anything on it anymore. Mussel meat contains pure high quality protein. Mussels are very useful for the body, favorably affect the functioning of the liver. The composition of the fat that is included there improves brain function and restores vision. Also, mussels are rich in various trace elements, such as copper, cobalt, manganese, zinc. F even with vitamins B2, B6, PP, E, D. scientists have proven that the use of mussels prevents cancer, arthritis, and improves the body's immune system. Frozen mussels are sold in any supermarket and at an affordable price. For example, one kilogram of mussels costs 36 hryvnias. And from one kilogram you get 6-7 glasses. And they sell, as I said, 20 UAH. glass, so count the savings.

In order to pickle a mussel, we need one kilogram of mussels, three large onions, two medium lemons, vegetable oil, salt, sugar, spices (ground black pepper, ground coriander, sugar). Preparation: Pour the frozen mussel into a large frying pan and put on a slow fire. Stir occasionally until all the liquid has boiled away. Do not fry, only the water has boiled away immediately set aside. At this time, cut the onion into strips and put in a bowl, cut one lemon and squeeze the juice onto the onion, mix, let stand for a while. Pour the mussels into the bowl with the onions. We cut the second lemon into thin slices and also into a bowl. Next, season with vegetable oil 3-5 tablespoons, a little salt and sugar, spices to taste, if anyone likes spicy, then you can add more pepper. Mix the mussels and put them in the refrigerator overnight. Morning you can eat, very tasty so tender. With vinegar, mussels become hard, and with lemon, soft and tender. Still sometimes, I add Korean carrots. If you cook mussels, then you yourself will enjoy and surprise your guests.