- Lizzie Redwood
Cook Time 20 minutes
1kg Omega mussels
500ml White Wine Vinegar
10 tbsp Castor Sugar
1 tsp Yellow Mustard Seeds
20 Coriander Seeds
Pinch of salt
½ small Fennel Bulb
Open the mussels and remove from the pouch.
Remove the meat from the shells and check for any beards, remove if necessary. Set aside until needed.
Place the vinegar, water and sugar into a small pot, add the mustard seeds and coriander seeds.
Heat to a simmer, stirring to dissolve the sugar. Once the liquid has come to a simmer remove from the heat.
Thinly slice the fennel bulb. Peel and slice the shallot and carrot.
Add the sliced vegetables, parsley stalks and mussels to the pickling liquid.
Allow to cool, store in an airtight jar in the fridge until needed.
Recipe created by A Tasty Kitchen