Pickled mussels recipe - Heat a large saucepan over high heat, add mussels, cover and cook, shaking pan occasionally until mussels just open (2-3 minutes).
Chinese sausage, Shaoxing wine and black vinegar add amazing flavour, while a fragrant ginger and chilli bean paste takes the dish to another level. Lay on some steamed rice to mop up the juices.
These delicate mussels and tomato broth are best served with crusty bread on the side. Don't be afraid to slurp the broth and scoop at the mussels with your fingers.
“These are among my favourite Istanbul street foods,” says Ibrahim Kasif. “Vendors usually display them piled up on trays lined with newspapers, exposed to the elements. They’re made to sell fast because the vendor might need to move quickly if they’re caught by the police or council authorities. The mussels are insanely good: room temperature, peppery and fragrant with allspice.”
