Category : Seafood
Author : Guest
Hits : 2617
Date : 21/03/2004
4-liter cans green mussels¾ c vinegar4 tbsps soy sauce3 cloves garlic, pounded½ tsp peppercorns, pounded2 pc bell peppers, sliced
Wash and clean mussels, removing beard. Stir in a pan and remove flesh from the shell. Sauté garlic and bell pepper. Add mussel meat. Stir. Add soy sauce, vinegar and pepper; cover and let cook for 3 minutes. Stir occasionally. The adobo is done when the mussels are tender and sauce has been reduced.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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