Pickled Oysters or Mussels
Transform your seafood experience with this elegant recipe for Pickled Oysters or Mussels, a tangy delicacy that combines briny shellfish with a bold, aromatic pickling liquid. Fresh oysters or mussels are steamed to perfection, then infused with a medley of flavors from white vinegar, garlic, dill sprigs, mustard seeds, and a hint of lemon zest. This simple yet sophisticated dish is perfect for entertaining, whether served as a zesty appetizer, a vibrant addition to salads, or a standout feature on a charcuterie board. Ready in just 35 minutes of prep and cook time, this homemade pickled seafood is best enjoyed after 24 hours of marinating, making it an ideal make-ahead recipe for your next gathering. Cleverly balancing the freshness of the sea with a punch of pickled flavor, this recipe is sure to impress your taste buds and your guests alike!
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Recipe Information
Ingredients
- 2 pounds fresh oysters or mussels
- 1.5 cups white vinegar
- 1 cup water
- 0.5 cup granulated sugar
- 1 tablespoon kosher salt
- 3 cloves garlic cloves
- 1 teaspoon whole black peppercorns
- 2 leaves bay leaves
- 1 teaspoon yellow mustard seeds
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon lemon zest
- 4 sprigs fresh dill sprigs
Instructions
Thoroughly clean the oysters or mussels by scrubbing their shells and removing any beards. Discard any shellfish that are open and do not close when tapped.
In a large pot, bring 1 cup of water to a gentle boil. Add the oysters or mussels, cover, and steam until the shells open, about 5-7 minutes. Discard any shellfish that do not open.
Remove the oysters or mussels from their shells and set them aside in a clean bowl. Reserve the steaming liquid by straining it through a fine-mesh sieve to remove any grit.
In a medium-sized saucepan, combine the white vinegar, 1 cup of the reserved steaming liquid, granulated sugar, kosher salt, garlic cloves (smashed), black peppercorns, bay leaves, mustard seeds, red pepper flakes, and lemon zest.
Bring the mixture to a boil over medium heat, stirring to dissolve the sugar and salt. Once boiling, reduce the heat and simmer the pickling liquid for 5 minutes to allow the flavors to meld.
Place the cooked oysters or mussels into a clean glass jar, layering them with the fresh dill sprigs.
Carefully pour the hot pickling liquid over the seafood, ensuring they are fully submerged. Allow the jar to cool to room temperature before sealing it with a lid.
Refrigerate the pickled oysters or mussels for at least 24 hours before serving to allow the flavors to develop. They can be stored in the refrigerator for up to one week.
Serve the pickled oysters or mussels as an appetizer, over a bed of greens, or as part of a charcuterie board.
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 143.6 g | 52% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 100.4 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 72.6 mcg | 363% | |
| Calcium | 637 mg | 49% | |
| Iron | 55.8 mg | 310% | |
| Potassium | 2392 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
