My F&W
quick save (...)
Pickled Mussels
© David Malosh

Pickled Mussels

  • SERVINGS: 4 to 6
  1. 1 teaspoon finely chopped rosemary
  2. 3 tablespoons minced onion
  3. 1 teaspoon finely grated orange zest
  4. 2 tablespoons minced carrot
  5. Kosher salt
  6. 1 tablespoon minced garlic
  7. 1 tablespoon chopped parsley
  8. 1 teaspoon finely chopped thyme
  9. 1/4 cup sherry vinegar
  10. Crusty bread, for serving
  11. 1 tablespoon extra-virgin olive oil
  12. 2 teaspoons finely chopped chives
  13. 2 pounds mussels, scrubbed
  14. 1/4 teaspoon smoked Spanish paprika (pimentón de la Vera)
  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.
  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.
  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.

Suggested Pairing

Bright, citrusy Sauvignon Blanc.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.