Marinated Mussels
These marinated mussels are summer on a plate! Whip them up in under 10 minutes and serve on a cheeseboard with your favourite cheeses, meats or breads.
Marinated Mussels
Summer and mussels are meant to be together. The beauty of this recipe is that you can whip it up in under 10 minutes and the mussels will keep in the fridge for up to three months.
This is the perfect mussel recipe for your summer entertaining. You can serve the marinated mussels spread on a cheeseboard with your favourite selection of cheeses, fruits, meats or breads. Think buffalo mozzarella, pickled onion, green pear, grissini and anchovies – delicious!
Serves: 4
Ingredients
1kg Kinkawooka Pot Ready Mussels
1 cup white wine vinegar
1 cup of water
1 teaspoon whole black peppercorns
1 tbsp sugar
2 chillies, sliced
1 teaspoon mustard seed
3 bay leaves
2 cloves of garlic, sliced
1 teaspoon smoked paprika
Method
1 Open the pack of Kinkawooka Pot Ready mussels and strain off the water. Give them a quick rinse under cold water.
2 Heat up a pot with approximately 1cm of water. When the water is boiling, add the mussels and cover with a lid. Steam them for a couple of minutes, stirring every minute or so until they open.
3 Remove from the heat and strain the mussels off, keeping some of the liquid in a bowl.
4 Heat the cup of white wine vinegar, sugar and water in a pot until it reaches boiling point. Add garlic, chilli, mustard seeds, peppercorns and paprika and put aside to cool.
5 Remove the mussel meat from the shells and place in a sterilised jar.
6 Once the marinade has cooled, pour over the mussels and seal the jar.
7 Mussels will last up to 3 months in the jar in the fridge.