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Eagle Aerie B&B
P.O. Box 455
Coupeville, WA 98239
Store mussels in the refrigerator, covered with a damp cloth or ice to keep moist. Do not allow them to stand in water, so drain liquid from the container daily if not prepared immediately.
Preparation: Usually mussels are debearded before purchase; however, if mussels still have their "beards" (byssal threads) attached, wait until an hour before cooking to remove them by giving them a sharp pull toward the pointed tips of the mussels. Lightly rinse mussels under fresh running water before cooking, then set aside. Any open mussels are getting weak; discard any that will not attempt to stay closed after squeezing the shell shut or if they have broken shells or an "off" odor.
Steam the debearded and rinsed mussels about 6 to 8 minutes, agitating the pan sufficiently to cook the mussels evenly. Remove from heat the moment the shells are open, then remove mussels from broth and set aside in a large bowl in the refrigerator to cool (leave in their shells). Prepare the marinade by stirring the sugar and cider vinegar together until completely dissolved. Stir in the red onions, scallions, pimentos, and garlic. Pour the marinade over the top of the bowl of mussels several times until all mussels are soaked. Cover bowl and keep cool until mussels are to be used. Mussels should soak in the marinade for at least an hour before serving and may be kept in marinade for up to a week. Pour marinade over mussels right before serving. Serve alone or add to pasta or salads.
Serves: 10 to 20 as appetizers
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