Mussels in vinegar are a flavorful and refreshing delicacy. This preparation method adds a delightful acidity and a hint of sweetness to the natural taste of the mussels. The vinegar ensures that the mussels remain tender and imparts a subtle, vibrant flavor to the meat. Whether you serve them as an appetizer, side dish, or part of a salad, mussels in vinegar are an excellent choice for seafood lovers seeking a surprising taste experience.
These mussels come from an MSC certified sustainable fishery. www.msc.org/nl 
Mussels in vinegar can be used in various ways:
As an appetizer: Serve the mussels in vinegar directly from the marinade as a cold appetizer. Optionally garnish them with fresh herbs like parsley, chives, or cilantro for extra flavor and presentation.
In salads: Add mussels in vinegar to a fresh salad for a seafood boost. Combine them with mixed greens, cherry tomatoes, cucumber, and a light dressing for a tasty and healthy meal.
On pizza: Top a pizza with mussels in vinegar, along with other seafood and favorite ingredients like cheese, onion, bell pepper, and olives. Bake the pizza according to the instructions and enjoy the unique flavor combination.
In pasta dishes: Add the mussels in vinegar to a pasta dish, such as a seafood linguine. Cook the pasta al dente, mix it with the mussels, and serve it with a light sauce of olive oil, garlic, lemon juice, and fresh herbs.
As a side dish: Use mussels in vinegar as a side dish with grilled meat, fish, or poultry. They add a refreshing and tangy flavor to the meal and provide an interesting flavor combination.
Remember that the marinade of the mussels in vinegar already contains a lot of flavor, so be cautious when adding extra acids like lemon or vinegar. Try different preparation methods and discover what best suits your taste preferences.
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Cook the mussels according to the general recipe. Remove the mussels from their shells. Place 25 half shells on each of the four plates and put a mussel in each shell half. Mix the mayonnaise with the cooled cooking liquid and stir in the chopped herbs. Season the sauce with the Tabasco. Distribute the herb sauce evenly over the mussels.
You really don't always have to go to Normandy to live like a God in France. The way they prepare mussels there, you can easily do in your own kitchen. And that's with apple and calvados. Highly recommended to try this yourself.
Cooked mussels with samphire. Have you ever tried that? The soft, creamy, and slightly sweet taste of the mussels combines perfectly with the salty flavor of the samphire. Finish with some coarsely ground black pepper and you have all the beautiful flavors together in one pot.