Serves – 8-10
Cooks in – 5 to 7 minutes
Difficulty – Easy
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
– 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
- In a stainless-steel saucepan over a medium heat, add the olive oil and, when hot, gently sauté the onions until translucent.
- Add the ginger, garlic, curry paste and spices and fry gently for a few minutes, or until fragrant.
- Add the bay leaves, vinegar and sugar, and stir until the sugar has dissolved.
- Add the apricot jam and slowly bring to the boil, then reduce the heat and simmer for 20 minutes.
- 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.
- 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.