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Mussels marinated in lemon with spices. Pickled mussels with lemon recipe

Mussels are not in vain healthy seafood... It is, first of all, a source of easily digestible protein and dietary product... Shellfish contain a variety of B vitamins, vitamin PP.

They are believed to strengthen the immune system and improve vision. A spicy appetizer of healthy and very popular mussels almost all over the world is prepared very simply if you add a ready-made mixture to the clams suitable spices and available products. A great option is the Korean carrot seasoning (no salt), which you can buy at almost every grocery store. Marinate shellfish in natural lemon juice, olive or vegetable oil, and soy sauce. If desired, add fresh garlic and make the dish spicy. Leave the citrus peels in the mussel container before serving for a richer lemon flavor.

Ingredients:

  • 150 g mussels
  • 1/2 lemon
  • 1 tbsp. l. soy sauce
  • 1/2 tsp spices for Korean carrots
  • 1 tsp vinegar
  • 1 small onion
  • 2 sprigs of fresh parsley
  • 1-2 tbsp. l. vegetable oil (olive)

Mussels with lemon recipe with photo

1. Pre-defrost the seafood, wait for the water to drain and rinse. If desired, remove the algae clumps by cutting them with a thin knife. Cook the mussels in salted water.

2. Salt the seafood. Pour in 1-2 tablespoons of oil and stir.

3. Add Korean-style carrot spices. Be careful if you buy a spice with salt.

4. Pour a serving of soy sauce into a bowl of mussels.

5. Cut half the lemon into thin rings, and then cut it in half.

6. Squeeze the juice out of the half rings with your hands. Add the squeezed rind to the mussels. You can squeeze the juice in any way that is convenient for you, but leave the peel in the mussels so that they "infuse" better.

7. Cut the onion into not too small, oblong pieces. You can simply add the quarters to drain the juice and then remove them when serving.

8. Add very finely chopped parsley.

9. Thoroughly mix the mussels with all additional ingredients and transfer to a food container with a tight lid. Let it brew for at least 3 hours so that the appetizer is well saturated with lemon juice and spices. Perfect option- day.

Serve the lemon-flavored mussels along with fresh citrus slices. This seafood dish is often mixed with carrots or boiled squid rings are added to mussels.


Mussels are considered a healthy seafood for a reason. It is, first of all, a source of easily digestible protein and a dietary product. Shellfish contain a variety of B vitamins, vitamin PP.

Marinate mussels in lemon juice

Seafood is always tasty, healthy, interesting and unusual! Ready meals are rich in micro and macro elements that are useful for the whole body, and the most important thing is to prepare them correctly. Therefore, now we will share with you original recipe pickled mussels!

In order to deliciously marinate seafood, we will do the following: put boiled-frozen mussels (sold in any supermarket) in boiling, slightly salted water for 4-5 minutes, until they are thawed. Then we will salt the water and cool the mussels, and then we will clean them of the growth with which they are attached to the sink. Now let's start dressing: let's start with the onion - cut it into thin half rings, add a little salt (just a couple of pinches), add 1 pinch of sugar and a teaspoon of lemon juice. Finely chop the coriander and black peppercorns (you can grind in a mortar), mix with paprika and add to the mussels. Then add finely-finely chopped garlic, parsley, our already pickled onion, lemon juice and vegetable oil, mix well and send to the refrigerator. After 30-40 minutes, you will be able to please yourself with the amazing taste of self-prepared mussels, and plunge into a piece of summer! Bon Appetit!

Secret from the Chef: if you cook fresh mussels, they must be thoroughly washed in cold running water, cleaned of algae and inspected for damage - mussels with cracked shells are not suitable for cooking!

  • 500gr. boiled-frozen mussels
  • 2 onions
  • 2 cloves of garlic
  • 1 lemon
  • 1 bunch of parsley
  • 5 gr. coriander kernels
  • 10 gr. black pepper
  • 5gr. dry paprika
  • ½ teaspoon salt
  • 1 pinch sugar
  • 5 tbsp. tablespoons of vegetable oil


Marinating mussels in lemon juice Seafood is always tasty, healthy, interesting and unusual! Ready meals are rich in micro and macro elements that are beneficial for the whole body, and most

Seafood is extremely 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 usually sold frozen. Nevertheless, recently pickled mussels began to appear more and more often in stores. The recipe by which they are prepared depends on the manufacturer. But it turns out that such a delicacy can be made without much difficulty at home, choosing the option that suits you. For example, you can consider several rather interesting ways.

Easy peasy

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 on your own, as the result obtained may not meet expectations. Better to act for sure to really turn out delicious mussels pickled.

The recipe itself simple 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 grains of coriander.

After everything is ready, you can start to act:

  1. If the mussels are frozen, the first step is to put them in boiling water for a few minutes. After cooling down, the characteristic growth should be removed from the surface of the mollusks, by means of which they are attached to the inside of the shell.
  2. Cut the onion into thin half rings, sprinkle with salt, sugar and sprinkle with fresh lemon juice.
  3. Combine food in a separate container.
  4. Add chopped parsley.
  5. Grind the 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 pretty simple and doesn't require any special culinary training.

Additional processing

Sometimes, to be more confident that the product is really ready to eat, the shellfish can be subjected to additional pre-processing. In this case, you should use another, at least in an interesting way to marinate mussels. The recipe is somewhat similar to the previous version.

Based on three servings of the dish, you must 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 shellfish must be put in a pot of water and put on fire. Boil the mussels slightly, adding salt and bay leaf. After 5 minutes, the broth must be drained, and the mollusks must be put in a separate clean dish.
  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 well.

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

Decent alternative

How else can you make pickled mussels? Cooking recipes, in principle, are very similar to each other. The only difference is in the set and quantitative composition of the starting components for the marinade.

Take, for example, an option that requires the following foods: for 300 grams of frozen clams, ½ cup of white wine, bay leaves, a chive, and a few black peppercorns.

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

In this case, it is required:

  1. The first step is to defrost the main product and clean it from the debris inside.
  2. Pour wine into a saucepan, and then add pepper, garlic and bay leaf to it.
  3. Put prepared mussels there and cook them for 3 minutes after boiling the mixture.
  4. Prepare the marinade from the products provided for in the recipe.
  5. Pour them over still warm shellfish and leave them in this position for 3 hours.

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

Dish in oriental style

Exists great amount options for making delicious pickled mussels. In this case, it is convenient to use a recipe with a photo to trace how the products should look at each stage of the process.

For example, in oriental cuisine, a method is often used for which you need 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 shellfish must be thawed (if required) and peeled. Then they should be boiled for 6-7 minutes in salted water, and then transferred to a plate to cool.
  2. Prepare the marinade from the ingredients according to the recipe. You can also add a sprig of greens for a scent.
  3. Pour the mussels with the resulting solution and leave them for at least 2 hours. This time will be quite enough for the mollusks to absorb all the aromas well.

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

E These mussels were cooked by my husband, and in this case I play the role of a secretary and write down the recipe for him, well, out of the corner of my eye, of course, I control the process. The mussels turned out to be natural without any cream, sour cream and other things. Sometimes it is pleasant to feel the "pure" taste of the product. Although, to be honest, I liked it more.

Ingredients:

  • Mussels ~ 1kg (in shells)
  • Garlic - 4 cloves
  • Olive oil - 4-5 tablespoons
  • Juice of 1 small lemon
  • Italian Herb Blend - 1/2 teaspoon
  • Bay leaf
  • Black peppercorns

Preparation:

Pre-defrost the mussels and rinse them well. Remove the "beard" (protruding bundle of fibers), if not removed.

Pour water into a saucepan, bring to a boil, add salt, pepper and bay leaf. We put the mussels, bring to a boil and cook for 1 minute (I lost sight of this moment and my beloved husband digested our mussels). We take out the mussels from the water and let them cool down a little.

While the mussels are cooling, make the sauce. To do this, pass the garlic through a press. Mix oil, garlic, lemon juice and herbal mixture.

Preheat the oven to 180 degrees.
Put the mussels on a baking sheet. You can separate each mussel from the flap (trim the muscle with a knife or simply separate) and put the mussels back into their shells. Or you don't need to cut. Pour a small amount of the mixture onto each mussel.

We put the baking sheet in the oven for 7 minutes. can be sprinkled lemon juice before serving. Serve with or without a side dish ... :) as an appetizer.

Bon Appetit!

If you love seafood, make a delicious one with mussels. I suggest you marinate them with the most in a simple way, they will be ready to eat in 1 hour. Although there are many options for pickling mussels, I found this one to be the tastiest and fastest. In fridge pickled mussels with garlic stored for up to 1 week, so you can feast on them for a long time. Mussels are juicy, moderately spicy and spicy. They can be served with beer, made salads based on them, and combined 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... This spicy appetizer home-cooked will be much tastier and healthier than purchased pickled mussels.

Ingredients for making pickled mussels

Step by step preparation of pickled mussels with garlic and onions with a photo


Pickled mussels are served as an appetizer for boiled rice or in salads. Bon Appetit!

And so I'll tell you a little about mussels. The family of marine bivalves is called mussels. Mussels grow and reproduce 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 fish, but now they have stolen everything and sold the fish factory to private owners. They don't really make anything on it now. Mussel meat contains pure, high quality protein. Mussels are very useful for the body, they have a beneficial effect on the liver. The composition of fat, which is included there, improves brain function and restore vision. Also, mussels are rich in various trace elements, such as copper, cobalt, manganese, zinc. F also vitamins B2, B6, PP, E, D. Scientists have proven that the use of mussels prevents cancer, arthritis, increases the body's immune system. Frozen mussels are sold in any supermarket and at an affordable price. For example, we have one kilogram of mussels worth 36 hryvnia. And from one kilogram, 6-7 glasses are obtained. And they sell, as I said, 20 UAH. glass, so count the savings.

In order to marinate mussels, 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 frozen mussels into a large skillet and put on low heat. Stir occasionally until all the liquid has boiled away. Do not fry, only the water has boiled away and set aside immediately. 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 mussels into a bowl with onions. Cut the second lemon into thin slices and also into a bowl. Next, fill with vegetable oil 3-5 tablespoons, a little salt and sugar, spices to taste, if someone loves spicy, then you can have more pepper. Stir the mussels and put in the refrigerator overnight. Morning can be eaten, very tasty, so tender. Mussels become tough with vinegar, and soft and tender with lemon. Still sometimes, I add Korean carrot... If you cook mussels, you yourself will have fun and surprise your guests.