Mussels are beautiful in any form: fried, boiled or baked. Today we will tell you how to pickle clams and offer several variations of such a snack.
Marinated mussels - recipe
Ingredients:
- boiled and frozen mussels - 420 g;
- soy sauce - 70 ml;
- filtered water - 240 ml;
- sugar and large sea salt - 1 teaspoon;
- table vinegar (9%) - 15 ml;
- sunflower or olive oil odorless - 40 ml;
- cloves of garlic - 5-6 pcs .;
- laurel leaves - 1 piece;
- pepper fragrant (pea) - 5 pcs .;
- fresh herbs (mix) - 1 small bunch;
- lemon - 75 g.
Preparation
To prepare the marinade, pour soy sauce, refined oil and vinegar into the scoop or saucepan, add salt, sugar, peach pepper and laurel leaf. Stir all the good, put in a spicy mixture of frozen mussels, pour all the boiled water and put it on the stove. Boil from the moment of full boiling seafood for a minute and remove from the plate. Immediately add a little chopped greens and garlic to the pan, pour in the juice squeezed from the lemon, mix and leave until completely cooled, covering the container with a snack lid. Once the mollusks cool down, you can try and enjoy them.
Marinated mussels in Korean style with carrots, onions and lemon
Ingredients:
- frozen mussels - 520 g;
- carrots - 240 g;
- onion white salad - 120 g;
- lemon juice - 45 ml;
- soy sauce - 45 ml;
- Dried garlic - 2 pinch;
- sunflower or olive oil refined - 40 ml;
- coriander and red hot ground pepper - 5 g;
- granulated sugar - 10 g;
- sea salt - to taste.
Preparation
Pickled mussels can be taken either fresh or boiled-frozen. Fresh must be pre-boiled for four minutes. And cooked-frozen we give to thaw on the bottom shelf of the refrigerator, after which we keep them in boiling water for a minute.
While the mollusks cool down, we prepare the vegetables. Carrots are cleaned and grinded on a special grater for cooking vegetables in Korean, and we remove the salad bulb from the husks and shred by half rings. Onions mass in a dish with a spoon
In a suitable vessel we connect carrots, cooled mussels and onions. To prepare the marinade, we combine vegetable oil, lemon juice and soy sauce in the scoop. We also add coriander ground, garlic dried, red pepper and sugar, sea salt and heat the spicy mixture, but do not let it boil. Fill still hot marinade mussels with vegetables, carefully mix and a little mash the mass with your hands, cover the container with a lid and put on the shelf of the refrigerator for six hours for marinating.