Pickled Mussels


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Pickled Mussels
Photo: © David Malosh
4 to 6


  • 1 teaspoon finely chopped rosemary

  • 3 tablespoons minced onion

  • 1 teaspoon finely grated orange zest

  • 2 tablespoons minced carrot

  • Kosher salt

  • 1 tablespoon minced garlic

  • 1 tablespoon chopped parsley

  • 1 teaspoon finely chopped thyme

  • 1/4 cup sherry vinegar

  • Crusty bread, for serving

  • 1 tablespoon extra-virgin olive oil

  • 2 teaspoons finely chopped chives

  • 2 pounds mussels, scrubbed

  • 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.

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