Recipe for mussels marinated in oil.
Of course, it is best to prepare this dish from freshly caught, live mussels, but if this is not possible, frozen ones will also do.
When purchasing, it is advisable to choose large mussels that have not frozen into one lump (as this indicates a violation of storage conditions). It's also best to choose one with a very thin layer of ice glaze to avoid buying water at the price of mussels.
Ingredients
1 kg of mussels (1 kg of frozen mussels yields approximately 500 g of boiled mussels)
1 liter water
100 g onion
1 head garlic
50 g salt
2 tbsp. spoons dill
3 teaspoons balsamic vinegar
1 teaspoon peppercorns
1 teaspoon coriander seeds
1 hot red pepper
olive or sunflower oil
1 tbsp. spoon liquid smoke (an aqueous solution saturated with wood combustion products; used in cooking).
Recipe
1. Prepare the marinade for mussels. To do this, pour 1 liter of water into a saucepan (this is just enough for 1 kg of frozen mussels), put a whole peeled onion, salt, a small red pepper or part thereof. Bring to a boil and cook for 5-10 minutes until the brine becomes fragrant.
2. Then add one spoon of liquid smoke to the marinade, pour frozen mussels into it, bring to a boil and cook for 2-3 minutes.
3. While the mussels are boiling, prepare glassware, spices, peel and finely chop the garlic. You can use any spices to suit your taste.
4. Place the mussels in a colander, let the water drain, and discard the onions and peppers.
5. Pour the mussels into a suitable glass jar, about three-quarters full. Pour in finely chopped garlic, 1 teaspoon peppercorns, 0.5 teaspoons coriander seeds, 2 tablespoons dill, 1 tablespoon balsamic vinegar.
6. Pour olive or sunflower oil into the jar up to the level of the mussels, stir and marinate in the refrigerator for 10-12 hours.
Bon appetit!
Mussels are wonderful in any form: fried, boiled or baked. Today we will tell you how shellfish can be marinated and offer several variations of this appetizer.
Marinated mussels - recipe
Ingredients:
- boiled frozen mussels – 420 g;
- soy sauce – 70 ml;
- filtered water – 240 ml;
- granulated sugar and coarse sea salt - 1 teaspoon each;
- table vinegar (9%) – 15 ml;
- Unscented sunflower or olive oil – 40 ml;
- garlic cloves – 5-6 pcs.;
- bay leaves – 1 pc.;
- allspice (peas) – 5 pcs.;
- fresh greens (mix) – 1 small bunch;
- lemon – 75 g.
Preparation
To prepare the marinade, pour soy sauce, refined oil and vinegar into a ladle or saucepan, add salt, sugar, allspice peas and bay leaves. Mix everything well, add frozen mussels to the spicy mixture, fill everything with water heated to a boil and put it on the stove. Boil the seafood for a minute from the moment it comes to a full boil and remove from the stove. Immediately add finely chopped herbs and garlic to the pan, pour in the juice squeezed from the lemon, stir and leave until completely cooled, covering the container with the appetizer with a lid. Once the clams have cooled, you can taste and enjoy them.
Korean marinated mussels with carrots, onions and lemon
Ingredients:
- frozen mussels – 520 g;
- carrots – 240 g;
- white salad onion – 120 g;
- – 45 ml;
- – 45 ml;
- dried garlic – 2 pinches;
- Refined sunflower or olive oil – 40 ml;
- coriander and red hot ground pepper – 5 g each;
- granulated sugar – 10 g;
- sea salt - to taste.
Preparation
Mussels for pickling can be taken either fresh or boiled-frozen. Fresh ones must first be boiled for four minutes. Let the boiled ice cream thaw on the bottom shelf of the refrigerator, after which we keep it in boiling water for a minute.
While the clams are cooling, prepare the vegetables. We clean and grate the carrots on a special grater to prepare the vegetable in Korean, and remove the peel from the salad onion and chop it into half rings. Pour the onion mixture into a bowl with a tablespoon 
lemon juice and leave for some time to marinate.
In a suitable bowl, combine the carrots, cooled mussels and onions. To prepare the marinade, combine vegetable oil, remaining lemon juice and soy sauce in a saucepan. We also add ground coriander, dried garlic, red pepper and sugar, sea salt and heat the spicy mixture, but do not let it boil. Pour the still hot marinade over the mussels and vegetables, mix thoroughly and knead the mass a little with your hands, cover the dish with a lid and place it on the refrigerator shelf for six hours to marinate.
This marinated seafood appetizer can be served at a buffet table or at a holiday table. Marinated mussels at home, the recipe for which I have described for you today in oil, are particularly exquisite, since mussels are perhaps one of the most delicious sea shellfish.
At the same time, it is important to understand that mussels are the orderlies of the seabed, because they filter the water, and the shell itself ends up with a lot of sand and contaminants. That is why you need to be able to properly cook this delicious seafood in order to get maximum pleasure from its taste and not get poisoned.
When choosing mussels, you need to pay attention to their condition. As a rule, shellfish go on sale frozen, so if the mussels are covered with thin frost, this means that they were frozen according to all the rules of dry freezing technology and were not subjected to re-thawing (which happens during transportation). You also need to remember that good quality mussels have a pleasant smell of the sea, and any other smells indicate a low-quality product. I also advise you to learn how to cook.
For marinating, frozen mussels are used, which need to be washed, peeled and boiled in a special marinade for a couple of minutes. This is also important, because mussels (like many other shellfish) cannot be exposed to prolonged heat, otherwise they become tasteless and stringy, like rubber.
The composition of the marinade is very successful, because after marinating the mussels become especially aromatic, moderately spicy and delicious.
- mussels (frozen) – 300 gr.,
- oil (vegetable, refined) – 2 tbsp.,
- sauce (soy) – 2 tbsp.,
- vinegar (9%) – 2 tbsp.,
- pepper (mixture) – 0.5 tsp,
- sugar (white) – 1 tsp,
- salt (sea, finely ground) – 1 tsp,
- laurel leaf – 2-3 pcs.,
- garlic – 3 cloves,
- dill (fresh) – a bunch.
First, let's prepare the mussels. Wash the shellfish thoroughly in cold running water to get rid of sand and small pebbles. Then we clean them (remove the insides) and wash them again.
Pour oil and soy sauce into a saucepan, then add vinegar, spices, salt and sugar. For a more original taste of the snack, we also add coriander. 
If necessary, add half a glass of water to bring the marinade to the required volume of liquid.
Now add the prepared mussels to the marinade. 
Bring the marinade to a boil and boil the contents of the pan for 1-2 minutes. 
Cool them, add chopped garlic, finely chopped dill, mix the shellfish. 
You can eat mussels immediately after cooling.
They need to be stored in the refrigerator in the marinade.
Bon appetit!
If you love seafood, prepare a very tasty mussel dish. I suggest you marinate them in the simplest way; they will be ready to eat in 1 hour. Although there are many options for marinating mussels, I found this one to be the most delicious and quickest. In a refrigerator marinated mussels with garlic They are stored for up to 1 week, so you can enjoy them for a long time. The mussels turn out juicy, moderately hot and spicy. They can be served with beer, made into salads and combined with other snacks. For step-by-step preparation of marinated mussels with garlic and onions with photos, buy fresh or frozen mussels, and use olive oil if possible. This savory appetizer, prepared at home, will be much tastier and healthier than store-bought marinated mussels.
Ingredients for making marinated mussels
Step-by-step preparation of marinated mussels with garlic and onions with photos
Marinated mussels are served as an appetizer with boiled rice or salads are prepared based on them. Bon appetit!
How to marinate mussels at home
Mussels are still perceived as a kind of delicacy, and despite the fact that there is already a complete abundance of them on our shelves, they still do not belong to the everyday shopping list. It’s another matter if you caught a couple of kilograms of shells with a mask and snorkel. Then you can marinate mussels right on a wild beach near a fire, the main thing is that you have the rest of the ingredients with you.
In stores, mussels can be found frozen or canned with oil. The second option, of course, is tempting - the product is already prepared, it can be used in a salad or on a sandwich. But home-cooked marinated mussels are very different in taste from store-bought canned ones - heaven and earth! The marinade turns out moderately sour, aromatic, oily, and does not overpower at all, but on the contrary, emphasizes the taste of seafood. And if you really want to surprise your guests, cook mussels according to this recipe! By the way, you can marinate both squid and shrimp in this way.
Marinated mussels in oil can be placed on the table when receiving guests, placing them in a small salad bowl or bowl. Or you can prepare a salad by adding those same mussels to a mix of fresh chopped vegetables. It will be very tasty!
Ingredients:
- 300 g frozen mussels;
- 2 tbsp. water;
- 0.5 tbsp vinegar 9%;
- 0.5 tbsp salt;
- 1.5 tbsp. granulated sugar;
- 1 bay leaf;
- 10 coriander peas;
- 1 tbsp odorless vegetable oil.
Recipe for marinated mussels at home
1. If we use freshly caught mussels, cook until all the shells open. They need to be immersed in boiling water and cooked over high heat so that the shells open, but the meat does not have time to become tough due to the high protein content. Then we separate each shell and scrape off the meat using the other half.
This is interesting! In Japan, mussels are considered a symbol of love. Due to the high temperature, the shells open and resemble a heart in shape, and the 2 halves are held together very tightly, which reminds them of a couple in love. And not a single wedding in Japan is complete without traditional mussel soup.
2. If you use peeled and frozen mussels, it is enough to defrost them at room temperature. We thoroughly clean it of algae and shell residues, and rinse thoroughly under running water. The hardest part is the leg, which attaches the mollusk to the shell; it can also be removed if desired.
3. Then pour boiling water over the mussels so that they are completely covered with water and leave for 10 minutes. You will need about 1 cup of boiling water.
4. Drain all the liquid and begin preparing the marinade. Add sugar, salt and spices to the bottom of the saucepan.
5. Pour in water and put on fire. Bring the marinade to a boil.
6. After a minute, remove the pan from the heat, add vinegar and vegetable oil.
7. Select a container for marinating; it is most convenient to use a regular glass jar. But to prevent the glass from cracking due to a sudden temperature change, just in case, we wash it with warm water. Then put the mussels in a jar and fill them with hot marinade. Marinate until completely cool. Store the jar of cooled mussels in the refrigerator.
Marinated mussels at home are ready! This recipe will make excellent marinated squid, large shrimp, and scallops. And for seafood lovers I would like to offer another very tasty recipe for marinated shrimp. Marinated seafood makes very tasty vegetable salads, and the marinade will serve as an excellent salad dressing, since it contains vegetable oil, vinegar, salt, and spices. Bon appetit!
