Ready to eat, these pickled mussels are delicious served chilled straight from the refrigerator, and on top of fresh, buttery baguette slices. A tasty treat enjoyed by everyone in our family!

Ingredients for  PICKLED MUSSELS
Yield: around 2 cups
Yield: around 4 cups
Mussels, Cooked
225g (1/2 pound)
450g (1 pound)
White Vinegar
1/2 cup
1 cup
Salt, Finely Ground
1/2 teaspoon
1 teaspoon
Sugar, White (Optional)
1/2 teaspoon
1 teaspoon
1/2 cup
1 cup
1.  Clean jars and lids in hot soapy water, rinse well and set aside until ready to fill.
2.  Prepare mussels by cooking if required – cleaning shells, steaming, removing mussel meat from the opened shells and discarding unopened mussels.
3.  Combine vinegar, salt and sugar (if using) in a pan. Bring to a boil and then remove from heat. Stir until salt and sugar has fully dissolved. Set aside to cool to room temperature then pour brine into the jar.
4.  If adding extra ingredients for flavour (see Flavour Ideas, below), add them into each jar.
5.  Drain cooked mussel meat and place into the jar/s, filling to 1cm (1/2 inch) from the jar rim.
If using thawed, cooked mussels, rinse and drain mussels prior to filling jars.
6.  Add water to the jar of mussels to cover them. Remove any air pockets by stirring the mussels gently with a non-metal utensil i.e. chopstick. Add extra water to cover the mussels if required, stirring to combine.
7.  Wipe jar rim/s with a clean, damp cloth to remove any residue.
8.  Seal jar/s by twisting lids to secure.
9.  Label and date jars.
10.  Store jars of pickled mussels in the refrigerator and serve after 24 hours.
11.  Consume pickled mussels within 4-6 weeks.
o  Chilli – add sliced green chillies, thinly sliced garlic cloves and black peppercorns;
o  Garlic – add thinly sliced garlic cloves;
o  Lemon – add strips of lemon zest or a squeeze of lemon juice (or a sprig of lemon thyme);
o  Lime and coriander – add strips of lime zest and coriander seeds;
o  Onion – add a few slices of red onion, white onion, spring onions or shallots;
o  Parsley – add a few sprigs of fresh curly parsley or flat leaf parsley;
o  Pepper – add black or white peppercorns (or cracked pepper);
o  Smoked – add liquid smoke – a little goes a long way!
o  Thyme – add a fresh sprig into the jar.
o  Both male and female mussels can be used in this recipe – they both taste the same.
Male mussels have a pale cream colour and females are an apricot, coral or orange colour;
o  Sugar can be omitted from this recipe if you prefer;
o  Other vinegar can be used (minimum 5% acidity), we recommend white vinegar, white wine vinegar or rice wine vinegar for a clear brine, or apple cider vinegar for the best flavour (in our opinion);
o  Replace fresh garlic with dried garlic powder (1 garlic clove = 1/8 teaspoon garlic powder);
o  Best eaten chilled – allow a day or two for the pickle flavour to develop;
o  Use clean utensils to remove mussels from jars each time;
o  Discard jar contents if any evidence of spoilage is observed (including any unpleasant odour or flavour);
o  ALWAYS store pickled mussels, covered in brine, in the refrigerator;
o  Serve pickled mussels with some roasted red relish. Deliciousness! http://www.foodpreserving.org/.../07/roasted-red-relish.html
o  Serve pickled mussels with a salty cheese crumbled on top – great for entertaining.

Author: Megan Radaich          
Image Credit: Megan Radaich          
Publication: Vinegar Pickling Guide, available HERE
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
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