Pickling mussels after they’re cooked is a good way to serve them as an appetizer. A large batch can be made the day before and set out at room temperature with toothpicks. Although, when the mussels are served with seared cherry tomatoes, you’ll need a spoon to scoop up all the garlicky, juicy goodness. And […]
from Mark's Daily Apple http://ift.tt/1TVLk2X
from Mark's Daily Apple http://ift.tt/1TVLk2X
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