Before the only mussel dish I know of was the Tinolang Tahong and Baked Tahong but when I set foot here in New Zealand I was introduced with this simple yet lovely appetizer called marinated mussels. It is a dish where mussels is marinated in a spice infused lemon and olive oil, served cold this is dish to pair with wine or even beer.
I know this would be hard or even expensive for those who live in a landlocked location but for those near by the ocean you don’t have any excuse not to make these ones. The key to a great flavour in this dish is using fresh mussels like the ones we have here in New Zealand where mussels are so fresh and very tasty some local even eat it raw like oysters.
1/2 cup olive oil
1/4 cup cider vinegar
1 large tomato, seeded and finely chopped
2 tsp Worcestershire sauce
juice from 1 lemon
1 tbsp parsley, finely chopped
1 large red chillies, finely chopped
4 cloves garlic, minced
freshly ground black pepper
olives (optional, garnish)
1. Cook mussels by placing it in a streamer and cooked until shells have opened. Once cooked set aside to let it cool.
2. Remove mussels from shells then set aside.
3. In a large bowl combine olive oil, cider vinegar, tomato, Worcestershire sauce, lemon, parsley, red chillies, and garlic.
4. Place in a container together with the mussels, making sure mussels are covered with the marinade. Chill before serving.