Pickled Mussels



Twice Vinegar Mussels


  • 1 tsp finely chopped rosemary
  • 3 tbsp minced onion
  • 1 tsp finely grated orange zest
  • 2 tbsp minced carrot
  • Kosher salt
  • 1 tbsp minced garlic
  • 1 tbsp chopped parsley
  • 1 tsp finely chopped thyme
  • 1/4 cup sherry vinegar
  • Crusty bread, for serving
  • 1 tbsp extra-virgin olive oil
  • 2 tsp finely chopped chives
  • 2 pounds mussels, scrubbed
  • 1/4 tsp smoked Spanish paprika (pimentón de la Vera)


  • Step 1
    In a large pot of boiling water, cook the mussels until they start to open, 20 to 30 seconds. Using a slotted spoon, transfer the mussels to a bowl. Remove the mussels from their shells; discard any mussels that do not open. Cover and refrigerate the mussels. Strain the accumulated mussel juices into a small bowl.
    Step 2
    In a medium saucepan, heat the olive oil. Add the onion, carrot and garlic and cook over moderately low heat until softened, about 4 minutes. Add the mussel juices and cook over moderate heat until reduced by half, about 4 minutes. Stir in the sherry vinegar, thyme, rosemary, pimentón, chives and orange zest and season with salt. Transfer the marinade to a bowl and refrigerate until cold, about 30 minutes.
    Step 3
    Pour the marinade over the mussels, cover and refrigerate for at least 3 hours and up to 8 hours. Spoon the mussels into small bowls and top with the parsley. Serve with crusty bread.


When your Triton Ocean ready-made mussels in vinegar in not enough of your adventure, try our fresh mussels (or your own local mussels) for a completely different adventure. 
(We ship worldwide). 
If you like vinegar, this recipe is for you! 

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