Pickled Mussels

Ingredients

• steamed mussels
• a chopped onion
• a chopped carrot
• half a dozen peppercorns
• a dash of cayenne
• a clove or two
• a very little olive oil
• a mixture of half vinegar and half mussel broth

Method

1. 1

   Lay steamed mussels in a dish with onion, carrot, peppercorns, cayenne, and cloves.

2. 2

   Pour olive oil over and shake.

3. 3

   Cover with vinegar and mussel broth mixture.

4. 4

   Let stand for 3-4 hours and serve in shells with some onion and carrot.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 14. The excerpt below is the record exactly as published.

PICKLED MUSSELS Take steamed mussels from shells, lay them in a dish with a chopped onion, a chopped carrot, a bit of garlic, half a dozen pep- percorns, salt, a dash of cayenne and a clove or two. Pour over them a very little olive oil, and shake the dish until all are well settled together. Then cover with a mixture of half vinegar and half mussel broth

Cook this with the app: pantry check, scaling, and the assistant.