Mussel Molho (Spicy & Tangy Goan Mussel Pickle)
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.
Servings 10 people
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.