Molho is a Portuguese word, meaning sauce. The sauce here in this Goan mussel molho recipe is a bright red, spicy & tangy pickle with a hint of sweetness. The mussels take on the flavors of this pickle, making it a delicious accompaniment to any meal!
I was introduced to this Goan mussel molho, by my Mum in law. She suggested we make this and share it on the blog with you guys! This is the first time I did try this variant of the Molho. Now I have had both- homemade and store bought! And I’m telling you guys, the store bought ones are nowhere on par with the homemade ones, all you taste is just vinegar, and devoid of any spices! Avoid! Try making this at home instead, if you aren’t a fan of mussels, swap them for fish ( kingfish/ mackerel ) or shrimps, they are equally yummy!
A QUICK GIST OF THE RECIPE- 3 FLAVOR COMPONENTS GOING ON HERE,
Chillies and whole spices for heat. Vinegar for the sour element. Sugar and coconut Feni (distilled spirit) to balance heat and sour.
A ground paste of dried red chilli and spices is prepared. Mussels are fried to remove any moisture, followed by a quick sauté of ginger garlic. The ground paste goes in next, stir-fried until the rawness is gone, next goes in the vinegar, Feni, and sugar, those are mixed well. Finally, fried mussels are added to this sauce. This is left to mature for about 2 weeks and you have yourself some yummy pickle, making any simple meal finger licking good!
STEP BY STEP INSTRUCTIONS TO MAKE MUSSEL MOLHO
1.Grind cinnamon, cloves, peppercorns, red chillies, 4 cloves of garlic and one inch ginger with about 1/2 cup palm vinegar or red wine vinegar. Adjust the amount of vinegar as required to grind a smooth paste. Slice the remaining 4 garlic cloves, cut the remaining 1-inch ginger into julienne’s and set aside.
2.Heat 2 tablespoons oil in a skillet, fry mussels on medium heat for about 5-6 minutes, until the moisture reduces. Remove to a plate and set aside.
3.In the same skillet, heat remaining oil, add garlic, saute few seconds, then add ginger and saute until ginger and garlic are fragrant.
4.Add the ground masala paste, saute on medium heat, until the masala leaves oil.
5.Rinse the blender jar with about 1/2 cup of red wine vinegar, add it to the pan along with coconut Feni* , sugar and salt to taste. Mix everything well, check for seasoning and adjust accordingly. Add more vinegar or sugar to balance the tang and spice. Cook on medium heat until the mixture begins bubbling, about 2 minutes.
6.Add the fried mussels, simmer another minute. Switch off the heat, let the pickle cool. Store in sterilized container. Let it mature for 1 -2 weeks at room temperature. Once you open the bottle, you may store it at room temperature or in the refrigerator. Remember to use a clean, dry spoon each time.
NOTES
HOW TO MAKE MUSSEL MOLHO?
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