How to make
The mussels are cleaned well with a wire brush, washed with cold water and put in a pot. They are poured with the water, wine, bay leaves, peppercorns and grated lemon peel. Add the sea salt.
Boil them over low heat with a lid, until the shells open up, transfer them into a bowl of cold water to cool them (so that the water they were boiled in is not thrown away). The mussels are strained in a colander and the mussel meat cleaned from the shells.
Save a few shells for decoration when serving! The brine is prepared by heating the olive oil (or oil), stirring and pouring 1 cup of the mussel broth.
Remove it from heat and add the minced garlic clove, ouzo and lemon juice. Season with as much salt as you like and ground black pepper. The onion is peeled and cut into strips and the dill is finely chopped.
In a washed and scalded jar with boiling water, pour some brine, add a row of mussel meat, onion slices, dill, brine, mussels and so on, until you run out of products.
Close the jar tightly and leave it in the refrigerator for at least 12 hours, so that the mussels can flavor. They are served as a salad or appetizer.
They are consumed with ouzo, brandy, vodka, beer, white wine and most importantly - in good company!
The mussels in brine in a jar are very tasty.
