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RECIPE FOR:
Soused
Mussels
Ingredients:
Mussels White Wine Vinegar
Dry White wine or Sherry
Method
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
refrigerator.
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