Spicy "Pickled" Mussels
I adore mussels no matter how they are prepared. Having a cold appetizer of tangy mussels mixed with beans and mushrooms is both super satisfying and a great preface to a seafood entree.
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For 1 Batch(es)
- 12 ounce(s) Shiitake mushrooms, cleaned and sliced
- 1/2 cup(s) apple cider vinegar
- 1 teaspoon(s) lemon juice
- 1 (15-ounce) can pinto beans, drained
- 12 ounce(s) smoked, cooked mussels *
- 1/4 cup(s) olive oil
- 2 tablespoon(s) prepared mustard
- 1 teaspoon(s) minced garlic in oil
- 1/2 teaspoon(s) dried oregano
- 1/4 teaspoon(s) allspice
- 1/4 teaspoon(s) red pepper flakes
- Salt and black pepper to taste
Spicy "Pickled" Mussels Directions
- Put the mushrooms in a saucepan with vinegar and lemon juice. Bring to scalding over medium-high heat, stirring once. Immediately rermove from heat, covering with tight-fitting lid, letting mushrooms steep until softened, about 5 minutes. Remove lid to cool 15 minutes before adding remainder of ingredients. Toss to combine, transfer to a bowl, cover and refrigerate at least 1 hour. Serve cold.
- * You can buy frozen, cooked, smoked mussels in 6-ounce containers at most supermarkets. They are also available in cans, but they are too soft to use here. You can also buy mussels in a shell for this recipe. Just scrub, debeard, cook and shell to use in this dish.