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blue-ocean-mussels-pickled-mussles-recipe

Ingredients

- 2 tablespoons extra virgin olive oil
- 2 large onions, cut into thin rings
- 3cm piece of fresh ginger, grated
- 4 cloves of garlic, crushed
- 80ml Pakco curry paste
- 5ml tumeric
- 15ml whole allspice
- 5ml coriander seeds
- 5ml cumin powder
- 6 bay leaves
- 1 litre white vinegar
- 200g sugar
- 100g smooth apricot jam
- 2kg fresh half-shell mussels, steamed & meat removed
- Or 800g local frozen half-shell mussels, thawed & meat removed

Pickled Curry Mussels

Serves8 - 10
cooks in5 - 7 minutes
difficultyEasy

Ingredients

- 2 tablespoons extra virgin olive oil
- 2 large onions, cut into thin rings
- 3cm piece of fresh ginger, grated
- 4 cloves of garlic, crushed
- 80ml Pakco curry paste
- 5ml tumeric
- 15ml whole allspice
- 5ml coriander seeds
- 5ml cumin powder
- 6 bay leaves
- 1 litre white vinegar
- 200g sugar
- 100g smooth apricot jam
- 2kg fresh half-shell mussels, steamed & meat removed
- Or 800g local frozen half-shell mussels, thawed & meat removed

Method

  1. In a stainless-steel saucepan over a medium heat, add the olive oil and, when hot, gently sauté the onions until translucent.
  2. Add the ginger, garlic, curry paste and spices and fry gently for a few minutes, or until fragrant.
  3. Add the bay leaves, vinegar and sugar, and stir until the sugar has dissolved.
  4. Add the apricot jam and slowly bring to the boil, then reduce the heat and simmer for 20 minutes.
  5. Place a layer of the cooked mussels into a deep glass or non-metallic container and pour a little of the hot sauce over it, to cover. Continue layering the mussels and sauce until all the mussels are covered.
  6. Let cool, place into sterilised jars, and store in the fridge for up to 4 months.

TIP: Pickled mussels can be enjoyed straight from the jar, or turned into a delicious summer salad. Simply add salad leaves of your choice and use some of the pickling liquid as a piquant dressing.

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