| Pickled Mussels
3 or 4 quarts of mussels
Sliced onion
Garlic buds
Mixed pickling spices
Salt
Freshly ground black pepper
Cider vinegar (or white wine vinegar) |
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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.
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