Pickledoystersormussels Recipes
PICKLED OYSTERS OR MUSSELS
Make and share this Pickled Oysters or Mussels recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the shellfish first by scrubbing shells.
- Steam the shellfish just enough so that the shells become open.
- Strain the liquid from steaming and cool in the refrigerator.
- Remove the meat from the shells.
- Put all the ingredients (except the bay leaves and lemon) in a large pan, and simmer for 10 minutes.
- Leave to cool.
- Pack the cooled meat into sterilized jars, adding a bay leaf, some cloves and a slice of lemon to each jar.
- Pour the cooled vinegar mixture over the meat to cover.
- Seal firmly and store in the refrigerator.
Nutrition Facts : Calories 23.6, Fat 0.8, SaturatedFat 0.2, Sodium 5.9, Carbohydrate 2.3, Fiber 0.7, Sugar 0.2, Protein 0.2
PICKLED OYSTERS
Provided by Jean Anderson
Categories Herb Oyster Spice Hot Pepper Boil
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- 1. Place the oysters and their liquid in a large nonreactive pan and set over moderately high heat just until the liquid begins to bubble. The minute the oysters' skirts ruffle, adjust the heat so the liquid bubbles gently, and simmer 1 minute longer.
- 2. Using a slotted spoon, scoop up the oysters, rinse, then place in a small, deep, heatproof, nonreactive bowl or crock along with the serranos, allspice, and mace. Set aside.
- 3. Add the vinegar, sugar, and salt to the oyster liquid, bring to a boil over moderately high heat, reduce the heat so the mixture bubbles gently, and simmer uncovered for 1 minute. Line a sieve with a coffee filter and set it directly over the bowl of oysters; pour in the hot pickling liquid. Once the liquid has drained through, cool the oysters for 30 minutes, then cover and refrigerate for at least 24 hours.
- To serve, lift the oysters, serrano slices, and spices to a small glass or crystal bowl using a slotted spoon, and top with 1 cup of the pickling liquid. Garnish with dill umbels and pass with cocktails.
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- 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.
- 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.
- 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.
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