Steam open mussels by the method known as "moules
mariniere" This involves quickly steaming open the shells in a wide based
covered pan with approx. 2.5cm water.
Reserve the cooking liquid and remove mussels
from the shells.
Pack the mussels into a screw-top jar and add reserved cooking
liquid to half fill the jar.
Add white wine vinegar to another quarter of the jar
and the final quarter with a dry white wine or sherry.
Seal the jar and place in the