Mussels in pickled sauce

Mussels in pickled sauce recipe 

Dare to prepare your own Mussels in escache, now with the help of the EASYChef TOUCH 9000 food processor, you can do it step by step and without complications.

Ideal as an aperitif for the weekend, a special celebration, or for a snack dinner with friends.  

RatingDifficultyBeginner

This recipe should be prepared in advance, at least four hours before eating. The ideal is to prepare it the day before so that the mussels get the marinade better.

To clean the mussels we can use a knife and a metal scouring pad to remove all the dirt.

Pickled mussels
Yields4 Servings
Prep Time27 minsCook Time53 minsTotal Time1 hr 20 mins
 1 kg Mussels
 5 Cloves of garlic
 200 g Carrot
 200 g Onion
 500 ml Water
 100 ml Dry white wine
 100 ml Vinegar
 60 ml Olive oil
 1 Bay leaf
 Pepper
 Salt
EASYChef Accessories
 Solvent accessory
 Cooking basket
Elaboration
1

Place the basket next to its drive shaft.

2

Add 500 ml of water and a bay leaf into the mixing bowl and half of the mussels (500 g), well cleaned, into the basket.

3

Cook for 12 minutes at 120ºC and speed 1.

4

Remove the open mussels, leaving the ones that are still closed in the basket.

5

Cook for 2 minutes at 120ºC and speed 1.

6

Remove the open mussels and discard the closed ones.

7

Add the other half of the mussels (500 g) to the basket.

8

Cook for 12 minutes at 120ºC and speed 1.

9

Remove the open mussels, leaving the ones that are still closed in the basket.

10

Cook for 2 minutes at 120ºC and speed 1.

11

Remove the open mussels and discard the closed ones.

12

Remove the water left over from cooking.

13

Replace the basket with the remover accessory.

14

Add 200 g of sliced onion, five garlic cut in half, 200 g of peeled and sliced carrots, 100 ml of white wine, 100 ml of vinegar, 60 ml of oil and salt and pepper to taste.

15

Cook for 25 minutes at 100ºC and speed 1.

16

Put the mussels without the shells in a container and pour the marinade over them. Cover with cling film and put it in the fridge for at least 4 hours.

OUR PICKLED MUSSELS ARE READY!

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Ingredients

 1 kg Mussels
 5 Cloves of garlic
 200 g Carrot
 200 g Onion
 500 ml Water
 100 ml Dry white wine
 100 ml Vinegar
 60 ml Olive oil
 1 Bay leaf
 Pepper
 Salt
EASYChef Accessories
 Solvent accessory
 Cooking basket

Directions

Elaboration
1

Place the basket next to its drive shaft.

2

Add 500 ml of water and a bay leaf into the mixing bowl and half of the mussels (500 g), well cleaned, into the basket.

3

Cook for 12 minutes at 120ºC and speed 1.

4

Remove the open mussels, leaving the ones that are still closed in the basket.

5

Cook for 2 minutes at 120ºC and speed 1.

6

Remove the open mussels and discard the closed ones.

7

Add the other half of the mussels (500 g) to the basket.

8

Cook for 12 minutes at 120ºC and speed 1.

9

Remove the open mussels, leaving the ones that are still closed in the basket.

10

Cook for 2 minutes at 120ºC and speed 1.

11

Remove the open mussels and discard the closed ones.

12

Remove the water left over from cooking.

13

Replace the basket with the remover accessory.

14

Add 200 g of sliced onion, five garlic cut in half, 200 g of peeled and sliced carrots, 100 ml of white wine, 100 ml of vinegar, 60 ml of oil and salt and pepper to taste.

15

Cook for 25 minutes at 100ºC and speed 1.

16

Put the mussels without the shells in a container and pour the marinade over them. Cover with cling film and put it in the fridge for at least 4 hours.

Mussels in pickled sauce

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