HOLIDAY COOKIES (99)
LIBBY'S® PUMPKIN (20)
SUMMER COOLERS (34)
FRUIT SALADS (20)
|EVERY FEW MINUTES|
3 or 4 qt. mussels
Mixed pickling spices
Freshly ground black pepper
Cider vinegar (or white wine vinegar)
Wash and scrub mussels carefully. Steam them open in large kettle with 1 cup water. Lift out mussels and shell, removing the beard. Reserve the mussel broth.
In a crock or glass jar, arrange layers of shelled mussels, onion slices, garlic, spices, salt and pepper. Add strained mussel broth to 1/3 the depth of mussels, then pour on vinegar to cover. Let stand open, at least 3 days before using, stirring once or twice. Serve as a relish or appetizer.
|Share:||+ Add review or comment|