The Portuguese word "molho" means "sauce". This spice infused mussel pickle makes me nostalgic, taking me down memory lane. My late mother always prepared mussel molho during the summer months. Spice paste for the molho is ground with vinegar, simmered in oil and cooled. The mussels once separated from the shells are cooked in a non-stick skillet to help them expel any liquid. When the moisture has been absorbed completely, they are fried with two tablespoons of oil to crisp up. When cooled, the sauce and mussels are mixed together, stored in sterilized ceramic jars or glass bottles. Left to mature for a week before consumption. With a perfect blend of sweet, sour and spice, the molho is served as an accompaniment with the main meal. Amazingly delicious and truly irresistible, tickling the tastebuds.
When buying mussels, make sure they are fresh, alive and smell like the ocean. If any mussel is open, tap to see if they close. Avoid the ones that have a chipped or broken shell. Before use, scrub them well with a stiff kitchen brush and rinse under cold running water. Remove the beard sticking out between the two shells. Mussels expel their own liquid when added to a hot pan. They will open up and cook in a couple of minutes. No water should be added. Any unopened mussels should be discarded.
There are two versions of molho; one without the addition of cinnamon and cloves in the spice paste and the other inclusive of both. I prefer the latter version which is more flavourful with the extra spices. Some simmer the sauce only with vinegar but I find that the addition of oil cooks the spice paste better, simultaneously preserving the molho too. Basically, the molho can be adapted to suit your own palate. A brilliant and tasty way of preserving fish making it accessible to enjoy when it is scarce during the monsoon season.
When buying mussels, make sure they are fresh, alive and smell like the ocean. If any mussel is open, tap to see if they close. Avoid the ones that have a chipped or broken shell. Before use, scrub them well with a stiff kitchen brush and rinse under cold running water. Remove the beard sticking out between the two shells. Mussels expel their own liquid when added to a hot pan. They will open up and cook in a couple of minutes. No water should be added. Any unopened mussels should be discarded.
There are two versions of molho; one without the addition of cinnamon and cloves in the spice paste and the other inclusive of both. I prefer the latter version which is more flavourful with the extra spices. Some simmer the sauce only with vinegar but I find that the addition of oil cooks the spice paste better, simultaneously preserving the molho too. Basically, the molho can be adapted to suit your own palate. A brilliant and tasty way of preserving fish making it accessible to enjoy when it is scarce during the monsoon season.
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Mussel Molho
(Yields 900 grams)
Ingredients:
1200 grams mussels (measure of edible meat after separating from the shells)
1 cup vinegar
3 teaspoons sugar
1/2 cup + 2 tablespoons oil
salt
Grind to a fine paste (with 1/2 cup vinegar)
15 red dried Kashmiri chillies
1 teaspoon cumin seeds
2 cinnamon sticks (1.5" each)
6 cloves
8 peppercorns
1/2" piece of ginger
6 large cloves of garlic
1/2 teaspoon turmeric powder
Method:
To clean mussels, refer to information provided above. Drop mussels with shells in a screaming hot pan, cover and cook for a couple of minutes with no water. They will open up and release its own juices. Strain the liquid through a sieve lined with a thick paper towel, which can be used for curry or pulao. Separate the edible meat from the shells.
Heat a non-stick skillet and add all the mussels. They will start to expel some liquid. Let all the moisture evaporate and once dry, sprinkle 2 tablespoons oil. Stir and crisp up mussels for 5 to 10 minutes.
In a pan, heat 1/2 cup oil on low flame and fry the spice paste. Rinse the blender jar with 1 cup vinegar and add to the pan. Stir and mix, adding salt and sugar. (Do not add too much salt as mussels are naturally salty.) When droplets of oil float on top, remove pan from heat and allow to cool.
Carefully mix in the mussels with the cooled sauce. Store in a sterilized ceramic jar or glass bottle ensuring to immerse the mussels completely with at least half inch of the spice paste.
Serve after a week or longer, as an accompaniment with the main meal.
Note:
(Yields 900 grams)
Ingredients:
1200 grams mussels (measure of edible meat after separating from the shells)
1 cup vinegar
3 teaspoons sugar
1/2 cup + 2 tablespoons oil
salt
Grind to a fine paste (with 1/2 cup vinegar)
15 red dried Kashmiri chillies
1 teaspoon cumin seeds
2 cinnamon sticks (1.5" each)
6 cloves
8 peppercorns
1/2" piece of ginger
6 large cloves of garlic
1/2 teaspoon turmeric powder
Method:
To clean mussels, refer to information provided above. Drop mussels with shells in a screaming hot pan, cover and cook for a couple of minutes with no water. They will open up and release its own juices. Strain the liquid through a sieve lined with a thick paper towel, which can be used for curry or pulao. Separate the edible meat from the shells.
Heat a non-stick skillet and add all the mussels. They will start to expel some liquid. Let all the moisture evaporate and once dry, sprinkle 2 tablespoons oil. Stir and crisp up mussels for 5 to 10 minutes.
In a pan, heat 1/2 cup oil on low flame and fry the spice paste. Rinse the blender jar with 1 cup vinegar and add to the pan. Stir and mix, adding salt and sugar. (Do not add too much salt as mussels are naturally salty.) When droplets of oil float on top, remove pan from heat and allow to cool.
Carefully mix in the mussels with the cooled sauce. Store in a sterilized ceramic jar or glass bottle ensuring to immerse the mussels completely with at least half inch of the spice paste.
Serve after a week or longer, as an accompaniment with the main meal.
Note:
- If more than 1/2 cup vinegar is used for grinding, then reduce the addition of 1 cup vinegar added later accordingly. Totally 1 1/2 cups regular white vinegar was used.
- Adjust vinegar and sugar, as desired.
- The spice paste should coat each mussel.
- About 5 kgs of mussels with shells were used.
- Recipe is similar to kingfish molho.
