This Goan Mussel Molho is a delicate balance of sweet/tangy and spicy flavor tones. The yummy mussels add another dimension to the already well-rounded recipe. If you are an avid seafood lover and pickle’s are one of your weaknesses, then this Goan Mussel Molho recipe will sure end up as one of your most treasured indulgences.
Molho is a Portuguese word, meaning sauce. The sauce here in this Goan mussel molho recipe is a bright red, spicy & tangy pickle with a hint of sweetness. The mussels take on the flavors of this pickle, making it a delicious accompaniment to any meal!
I was introduced to this Goan mussel molho, by my Mum in law. She suggested we make this and share it on the blog with you guys! This is the first time I did try this variant of the Molho. Now I have had both- homemade and store bought! And I’m telling you guys, the store bought ones are nowhere on par with the homemade ones, all you taste is just vinegar, and devoid of any spices! Avoid!
Try making this at home instead, if you aren’t a fan of mussels, swap them for fish ( kingfish/ mackerel ) or shrimps, they are equally yummy!
Table of Contents
A QUICK GIST OF THE RECIPE- 3 FLAVOR COMPONENTS GOING ON HERE,
- Chillies and whole spices for heat.
- Vinegar for the sour element.
- Sugar and coconut Feni (distilled spirit) to balance heat and sour.
A ground paste of dried red chilli and spices is prepared. Mussels are fried to remove any moisture, followed by a quick sauté of ginger garlic. The ground paste goes in next, stir-fried until the rawness is gone, next goes in the vinegar, Feni, and sugar, those are mixed well. Finally, fried mussels are added to this sauce. This is left to mature for about 2 weeks and you have yourself some yummy pickle, making any simple meal finger licking good!
STEP BY STEP INSTRUCTIONS TO MAKE MUSSEL MOLHO
1.Grind cinnamon, cloves, peppercorns, red chillies, 4 cloves of garlic and one inch ginger with about 1/2 cup palm vinegar or red wine vinegar. Adjust the amount of vinegar as required to grind a smooth paste. Slice the remaining 4 garlic cloves, cut the remaining 1-inch ginger into julienne’s and set aside.
2.Heat 2 tablespoons oil in a skillet, fry mussels on medium heat for about 5-6 minutes, until the moisture reduces. Remove to a plate and set aside.
3.In the same skillet, heat remaining oil, add garlic, saute few seconds, then add ginger and saute until ginger and garlic are fragrant.
4.Add the ground masala paste, saute on medium heat, until the masala leaves oil.
5.Rinse the blender jar with about 1/2 cup of red wine vinegar, add it to the pan along with coconut Feni* , sugar and salt to taste. Mix everything well, check for seasoning and adjust accordingly. Add more vinegar or sugar to balance the tang and spice. Cook on medium heat until the mixture begins bubbling, about 2 minutes.
6.Add the fried mussels, simmer another minute. Switch off the heat, let the pickle cool. Store in sterilized container. Let it mature for 1 -2 weeks at room temperature. Once you open the bottle, you may store it at room temperature or in the refrigerator. Remember to use a clean, dry spoon each time.
NOTES
- 5 pounds of mussels yielded about 12 oz mussel meat.
- To clean mussels- Wash and clean the mussels well. Discard any that have cracked shells. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels open up. Keep transferring the mussels, as they open, to a bowl. Discard any that haven’t opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.
- You can skip the coconut feni and use vinegar instead of it. The use of only vinegar makes the pickle very tangy, hence coconut feni is added to cut out the tang. Since it’s unavailable here, I’ve used gold rum in lieu of coconut feni, and the pickle turned out good nonetheless.
- Replace the mussels for shrimps/prawns or fish to make prawn/fish molho.
HOW TO MAKE MUSSEL MOLHO?
Mussel Molho (Spicy & Tangy Goan Mussel Pickle)
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 12 oz Mussel meat, refer notes on how to clean mussels
- 2 inch cinnamon stick
- 5 cloves
- 30 peppercorns
- 12 dried Kashmiri red chiilies
- 1 cup Palm vinegar or Red wine vinegar
- 1/4 cup + 2 tbsp oil
- 8 large garlic cloves
- 2 inch ginger
- 1/4 cup coconut feni*, refer notes
- 1/2 cup sugar, adjust to balance out the tang of the vinegar, you may need more or less
- Salt, to taste
Instructions
- Grind cinnamon, cloves, peppercorns, red chillies, 4 cloves of garlic and one inch ginger with about 1/2 cup palm vinegar or red wine vinegar. Adjust the amount of vinegar as required to grind a smooth taste. Slice the remaining 4 garlic cloves, cut the remaining 1-inch ginger into julienne's and set aside.
- Heat 2 tablespoons oil in a skillet, fry mussels on medium heat for about 5-6 minutes, until the moisture reduces. Remove to a plate and set aside.
- In the same skillet, heat remaining oil, add garlic, saute few seconds, then add ginger and saute until ginger and garlic are fragrant.
- Add the ground masala paste, saute on medium heat, until the masala leaves oil.
- Rinse the blender jar with about 1/2 cup of red wine vinegar, add it to the pan along with coconut feni* sugar and salt to taste. Mix everything well, check for seasoning and adjust accordingly. Add more vinegar or sugar to balance the tang and spice. Cook on medium heat until the mixture begins bubbling, about 2 minutes.
- Add the fried mussels, simmer another minute. Switch off the heat, let the pickle cool. Store in sterilized container. Let it mature for 1 -2 weeks at room temperature. Once you open the bottle, you may store it at room temperature or in the refrigerator. Remember to use a clean, dry spoon each time.
Notes
- 5 pounds of mussels yielded about 12 oz mussel meat.
- To clean mussels- Wash and clean the mussels well. Discard any that have cracked shells. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels open up. Keep transferring the mussels, as they open, to a bowl. Discard any that haven't opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.
- You can skip the coconut feni and use vinegar instead of it. The use of only vinegar makes the pickle very tangy, hence coconut feni is added to cut out the tang. Since it's unavailable here, I've used gold rum in lieu of coconut feni, and the pickle turned out good nonetheless.
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Regards,
Freda
Veronica says
Hi Freda,
Love this pickle recipe. What I am curious to know about these halved pre-cooked New Zealand green mussels, is are they cleaned of that transparent cord like string known as their stomach or something else. In Goa we had to take it out whilst cleaning fresh mussels saying it would be hard to digest just like the prawn black vein.
Very curious, would appreciate your input.
Thanks
Freda Dias says
Hi Veronica! I picked up the 5 pound bag from Costco. These are black mussels and they were already cleaned. You will need to debeard them by pulling out that string if it’s not done.
Lallie says
Hi Freda
Every recipe is to die for, looks good and yummy
Freda Dias says
Thanks Lallie 🙂
C R says
This is the absolutely right recipe for mole…. Thank you Freda… All the other recipes out there are confused with onions in the mole….
Freda Dias says
Hi C R! I’m glad you think the recipe sounds great. All the credit goes to my Mum in law for sharing the recipe, she actually made it herself. 😊
apuginthekitchen says
Gorgeous and delicious, the color is spectacular!!
Freda Dias says
Thanks, Suzanne 🙂
chef mimi says
Oh my this sounds wonderful. I only have Kashmiri powdered chile pepper. That really wouldn’t work, would it? I know that anything home-made is better than store bought, which is why I’d really love to make this! And on mussels? Fantastic!!
Freda Dias says
Hi Chef Mimi! Thanks a lot! That will work too, you could use 2 tablespoons of the powder for this recipe , grind it along with the other ingredients 🙂
chef mimi says
Good to know – thank you!
Freda Dias says
🙂
shreyatiwari13 says
Looks so good! Love the colour! I too prefer homemade pickles 💖💖
Freda Dias says
Thanks dear 🙂
CHCooks says
Such brilliant pics dear 🙂 And I so agree with you on the store bought pickles.
Freda Dias says
Thanks dear 🙂
Sandhya says
Freda,
Do you hear the knock on your door? That is me coming for that absolutely yummy pickle! I wish I had got some coconut feni from Goa. Great share. Do thank your mil on my behalf.
Your recipes and photos are amazing. I am a big fan!
Freda Dias says
Aww thanks so much for your kind words, Sandhya 🙂
Pushpita's Chakhum says
This pickle looks and must taste divine Freda!
Freda Dias says
Thanks dear 🙂
MyCulinarySaga says
that looks to die for 🙂 gorgeous colour.
Freda Dias says
Thanks sweetie 🙂