Ingredients:

  • 1 kg fresh mussels, cleaned
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, finely sliced
  • 1 red bell pepper, thinly sliced
  • 1 carrot, julienned
  • ½ teaspoon red pepper flakes
  • 250 ml white wine vinegar
  • 100 ml water
  • 1 teaspoon sugar
  • 1 bay leaf
  • ½ teaspoon black peppercorns
  • Salt to taste
  • Fresh parsley, chopped
  • Lemon wedges (optional)

Instructions:

  1. Place mussels in a colander; rinse under cold water, scrubbing shells clean. Discard any that remain open after tapping lightly.
  2. In a large pot, heat olive oil over medium heat. Sauté garlic, onion, bell pepper, and carrot until softened, about 5-7 minutes.
  3. Add mussels to the pot with sautéed vegetables. Stir in red pepper flakes and toss to combine.
  4. In a separate mixing bowl, whisk together white wine vinegar, water, sugar, bay leaf, and black peppercorns.
  5. Pour marinade over mussels and vegetables. Cover and cook until mussels open, about 3-5 minutes.
  6. Transfer mussels and marinade to a bowl, season with salt to taste, and let cool to room temperature. Once cool, refrigerate for at least 30 minutes.
  7. Garnish with chopped parsley and serve with lemon wedges if desired.