Clean mussels properly.
:- There is a portion which looks dark that needs to be removed.
Soak the cleaned mussels in water mixed with turmeric powder and salt.
:- Clean it 2-3 times. This is very much essential.
:- A medium size mussel will come to 2 - 3 inches, you can cut to around 1 inch sizes.
Mix the mussels with salt, chilly powder and keep it for 1 - 2 hours.
Cook the mussels with 1/4 cup of water for around 5 minutes with salt.
Sieve it and make the pieces dry (basically unsoak it).
Heat 5 - 6 tbsp of gingelly oil in a non stick frying pan.
Add garlic pieces and the cooked mussels, along with the crushed pepper. Stir well.
Fry for about 15 mins.
:- Do not deep fry it.
Lower the flame and add the pickle powder and stir for 4 - 5 minutes, till it becomes dark red in colour.
Once this is ready, transfer it into a steel vessel.
Boil 100-150 gm of gingelly oil in the same frying pan and pour it over the mussels mixed with pickle powder and stir well.
:- This forms the gravy for the pickle.
Add vinegar and salt, if reqd.
:- In a couple of days time, the pickle will be consistent and can be served.