Home › The Principles of Cookery › Mussels, Pickled

Mussels, Pickled

Cleanse and prepare as before directed. Boil until the shell opens, but no longer. Reserve their juice and the water from the boiling. To this liquor mix in vinegar equal quantities of mace, whole pepper, and whole allspice. Boil together for five minutes, and pour the liquid cold over the mussels. Add salt if required. The mussels may be eaten at once, but corked tightly will keep for many days.