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.