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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (57g) Recipe makes 6 servings |
||
| Calories 23 | ||
| Calories from Fat 7 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.8g | 1% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 5mg | 0% | |
| Potassium 58mg | 1% | |
| Total Carbohydrate 2.3g | 0% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 0.3g | ||
| Protein 0.2g | 0% | |
Pickled Oysters or Mussels
By: Mille® ™
Dec 22, 2001
Eat these bad boys right out of the jar,or use them in your favourite shellfish recipes.
SERVES 6
Ingredients
- mussels or oysters (or just about any other shellfish)
- 10 ounces white vinegar
- 1/2 tablespoon clove
- 1/2 tablespoon allspice
- 1/2 tablespoon red pepper
- 1/2 tablespoon cracked whole mace
- bay leaf
- lemon slice
Directions
1
Prepare the shellfish first by scrubbing shells.2
Steam the shellfish just enough so that the shells become open.3
Strain the liquid from steaming and cool in the refrigerator.4
Remove the meat from the shells.5
Put all the ingredients (except the bay leaves and lemon) in a large pan, and simmer for 10 minutes.6
Leave to cool.7
Pack the cooled meat into sterilized jars, adding a bay leaf, some cloves and a slice of lemon to each jar.8
Pour the cooled vinegar mixture over the meat to cover.9
Seal firmly and store in the refrigerator.
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Featured Reviews for This Recipe
From: Chef #981475
On Oct 7, 2008
I did clams and mussels together. Delicious! (added some steamed broth to the vinegar mixture to tone down the strong flavour.) CIZ
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